S 1962 , ^,7 

H47 SECRETS ^^ 

lopy 1 OF 

iviEAT CURING 

AND 

SAUSAGE MAKING 



Packing House Experts 




We have been con- 
sulting chemists for 
^ large packers for many 
v^ years. Our advice in 
>:: the handling of meats 
T-^ has saved packers 
; many thousands of 
dollars. "We offer our 
services to those in- 
terested. 



Analytical and Consulting 

Chemists 

We make a specialty of both synthetic and analylic 
chemistry. Our large clientele will find us ready" to 
continue our services as heretofore. 

cylNALYSES GIVEN CAREFUL ATTENTION 
GENERAL SYNTHESES A SPECIALTY 

B. Heller & Co , 

Chemists, 

Chicago, U. S. A. 



Secrets of 

MEAT CURING 

AND 

SAUSAGE MAKING 

How to Cure 

Hams, Shoulders, Bacon, 

Corned Beef, Etc. 

How to Make 
Sausage, Etc. 




B. HELLER & CO., 

MANUFACTURING CHEMISTS 

CHICAGO, U.S. A. 



I Ue<-'ft«fY of 00!V<3i*ESS ■ 

Oooyrlsrht Entry 

GLASS ^ XXi. Nd. 

9 H *) 3" ^ 
COPY B \ 



COPTHIGHT 1904. 

B. HELLER & CO., 

CHICAGO. U. S. A. 

Alili HIGHTS HESEBVJED. 
HEPHINTS ATSn EXTJRACTS POBBIDDEK. 



<\ 



A^ 



B. HELLER & CO., CHEMISTS, CHICAGO. 



INDEX. 

PAGE 

Absorbent for Bologna, Frankforts and Pork 

Sausage, 88 

Bacon, Directions for Curing 21 

Bacon, How to Keep for a Year or Longer 43 

Barreled Pork, Description of 44 

Barreled Pork, Need not be Overhauled 46 

Barreled Pork, How to Cure 45 

Barreled Pork, Temperature for 47 

Beef Cheeks, Curing for Bologna .60 

Beef Cheeks, Directions for Dry Salting .61 

Beef Cheeks, How to Cure for Canning 49 

Beef Hearts, Curing for Bologna and Sausage .62 

Beef Livers, How to Cure 51 

Beef Tongues, How to Cure 47 

Beef Trimmings, Directions for Salting 59 

Beef Trimmings for Bologna, Curing and 

Preserving, 59 

Beef Trimmings, Temperature of Cooler for . . .60 
Berliner Konservirungs-Salze, Rudolph Geb- 

hard's, Rosaline and White 86 

Binder for Bologna, Frankforts and Pork 

Sausage 88 

Blender for Bologna, Frankforts and Pork 

Sausage, 88 

Blood Sausage, Directions for Making 73 

Blood Sausage, Directions for Making Tongue .75 

Bologna, How to Make 64 

Bologna, How to Add Water to Bolc^na Meat 

while Chopping 66 

Bologna, Curing Beef Cheeks for 60 

Bologna, Curing Beef and Pork Hearts for 

Bologna and other Sausage 62 

Bologna, Curing and Preserving Beef Trim- 
mings for 59 

Boneless Hams, Directions for Curing lean 

Butts for , 52 

Braunschweiger Liver Sausage 72 

Brine, Using Twice 37 

Brine, Temperature 37 

Brine, Boiling 41 

Brine Absorbs Foreign Odors 42 

Bull Meat Flour 88 

Butts, Directions for Curing Lean 52 



Index Continued. 

PAGK 

Chill Room, 7 

Chilling Meats, 29 

Corned Beef, Directions for Curing 22 

Corned Beef, Garlic Flavored 24 

Corned Beef, Galvanized Iron Curing Tanks. . .23 

Corned Beef, When not Fully Cured 24 

Curing Beef and Pork Hearts for Bologna, etc.. 62 

Curing Meat, Secret is in the Handling 7 

Curing Meats, General Hints, 29 

Curing Packages, .41 

Cutting the Hind Shank Bone 8 

Dried Beef, Directions for Making .25 

Dried Beef, How to Keep for a Year or Longer. 43 

Dry Salt Curing with no Ice Machine 40 

Dry Salt Meats 38 

Dry Salt Meats, How to Cure 39 

Flavor for Corned Beef, Tongues, etc., 90 

Flavor for Hams, etc., 91 

Frankfort Sausage, Directions for Making 66 

Freeze-Em 85 

Garlic Flavored Tongues 48 

Garlic, Vacuum 90 

Ham Smoke, Zanzibar Liquid 91 

E!ams, Begin the Curing in the Hog Pen 8 

Hams, Condition of the Meat When Curing 9 

Hams, Cooked, How to Give them a Smoked 

Flavor « 84 

Hams, Directions for Curing 13 

Hams, Directions for Curing Lean Butts for 

Boneless 52 

Hams, How to Cure in Open Barrels 14 

Hams, How to Overhaul Hams when Curing 

in Open Packages 15 

Hams, How to Cure in Closed up Tierces 15 

Hams, Lunch 56 

Hams, New England Pressed 56 

Hams, New England Pressed, How to Make . . .58 
Hams, Quantity of Brine for 1(X) lbs. of Hams . . 14 

Hams, Rolled Boneless, or Ham Sausage 56 

Hams, Shoulders, Bacon, Dried Beef and all 

Kinds of Pickled Meats, How to Keep 

for a Year or Longer 43 

Head Cheese, Directions for Making 69 

Head Cheese, How to Cure Meat for 68 

Hog Livers, How to Cure .51 

Hog Tongues, How to Cure 49 



Index Continued. 

PAGK 

Holstein Sausage, How to Make 78 

HydrometerB 93 

Introductory and Guaranty H 

Italian Salami Sausage 77 

Lard Purifier, 92 

Liver Sausage, Braunschweiger, How to Make. 72 

Liver Sausage, Directions for Making 70 

Meats, Begin Curing in the Pen 8 

Meats, Boiling the Brine for 41 

Meats, Brine on Meats Absorbs Foreign Odors. 42 

Meats, Chilling 29 

Meats, Cleansing Curing Packages for 41 

Meats, Directions for Pumping 32 

Meats, Drip Ice Water Should Never be Used 

in Pickle for 37 

Meats, Drippings from Refrigerating Pipes on . 42 

Meats, General Hints for Curing 29 

Meats, How to Purify Air in Meat Coolers 42 

Meats, Overhauling 30 

Meats, Packing in Tierces 33 

Meats, Secret of Curing is in the Handling 7 

Meats, Smoke Flavor for 44 

Meats, Smoking 44 

Meats, Temperature for Curing 35 

Meats, Temperature of Brine for 37 

Meats, Using Brine Twice for 37 

Meats, Washing Cured Meats befcJre Smoking , 43 

Overhauling Meats 30 

Ozo Antiseptic Washing Powder 89 

Pickled Meats, How to Keep a Year or Longer. 43 

Pickled Pigs Feet 81 

Pickled Pigs Feet, Mixed Spice for. 82 

Pickled Pigs Tongues 83 

Polish Sausage, Directions for Making 79 

Pork Hearts, Curing for Bologna, etc 62 

Pork Sausage, Directions for Making 68 

Pumping Meats 30 

Pumping Pickle for Meats 32 

Pumping Pickle for Livers 51 

Rolled Boneless Hams or Ham Sausage 56 

Rudolph Gebhard's Berliner Konservirungs- 

Salze Rosaline and White 86 

Salami Sausage, Italian 77 

Salometers 93 

Salt Hydrometers 93 



Index Continued. 

PAQK 

Salze, Rudolph Gebhard's Berliner Kon- 

servirungs, Rosaline and White 86 

Sausage, Bologna 64 

Sausage, Braunechweiger 72 

Sausage, Cervelat 76 

Sausage, Frankfort 66 

Sausage, Ham 56 

Sausage, Holstein 78 

Sausage, Italian 77 

Sausage, Liver 70 

Sausage, Polish 79 

Sausage, Pork 68 

Sausage, Salami 77 

Sausage, Summer 76 

Sausage, Swedish .79 

Sausage, Wooden Tanks better than Iron 

Tanks for Boiling 67 

Scalding Hogs, Temperature for 84 

Shoulders, Begin the Curing in the Hog Pen. . . 8 

Shoulders, Condition of the Meat for 9 

Shoulders, Directions for Curing 17 

Shoulders, How to Cure in Open Barrels 18 

Shoulders, How to Cure in Closed tJp Tierces. 20 
Shoulders, How to Keep for a Year or longer. . .43 
Shoulders, How to Overhaul when Curing in 

Open Packages 19 

Shoulders, Quantity of Brine for 100 lbs 19 

Smoke Flavor 44 

Smoking 44 

Souse, Directions for Making 80 

Stearin Purifier, 92 

Sugar, Test for Pure 34 

Sugar, Use only Pure 33 

Summer Sausage, Directions for Making 76 

Tallow Purifier, 92 

Temperature for Curing Meats 35 

Thermometers, Boiling, 94 

Thermometers, Cold Storage 96 

Thermometers, Meat Testing , 95 

Vacuum-Garlic 90 

Vats, Shape of 15 

Zanzibar Carbon 87 

Zanzibar Liquid Ham Smoke 91 



B. HELLER & CO., CHEMISTS, CHICAGO. 

The Secret of Curing Meat is in the 
Handling. 

Success in curing meat depends largely upon 
the handling before and while it ie being cured. 
Every detail should be so closely watched and car- 
ried out, that the spoilage will be reduced to a 
minimum. 

After hogs are killed, scalded and scraped, they 
should be dressed as quickly as possible, washed 
out thoroughly with clean water, then split and 
allowed to hang in a well ventilated room where 
there is a free circulation of pure, fresh air; they 
should be allowed to thus hang until partly dried 
off, and until a portion of the animal heat has es- 
caped from the meat. They should then be run 
into a cooler or chill room, and the quicker the 
temperature is reduced to 32 or 34 degrees Fahren- 
heit, the better; if the chill room is properly con- 
structed, the meat should be entirely chilled in 24 
hours, except for very heavy hogs, which will re- 
quire a little longer. If the hogs are properly 
chilled, the temperature of the inside of the ham 
or shoulder will not be more than one to one and 
one-half degrees higher than the cooler. 

The Chill Room. 

Many chill rooms are not properly built. There 
should be at least from 24 to 36 inches of space 
between the ceiling of the chilling room and the 
gamble stick, or more if possible, in order to 
enable the shanks to become thoroughly chilled. 
The animal heat which leaves the carcass, nat- 
urally rises to the top of the cooler and unless 
there is space between the ceiling and the top of 



B. HELLER & CO.,^CHEMISTS, CHICAGO. 

the hog, the heat will accumulate in the top of the 
cooler where the temperature will become quite 
warm; this will prevent the marrow in the shank 
and the joints from becoming properly chilled. 
It ie this fact which accounts for so much mar- 
row and shank sour in hams. 

Cutting the Hind Shank Bone. 

We advise the cutting of the hind shank bone 
after the hog is dressed, so as to expose the mar- 
row. It is the best thing to do, as it helps to 
chill the marrow. The chunk of meat that is us- 
ually left on the hind foot above and next to the 
knee, if cut loose around the knee, will be drawn 
to the ham, and when chilled, will remain on the 
ham instead of being on the hind foot. After the 
meat is cut, the bone can be sawed in the same 
place where the hock would be cut from the ham 
later. The hog will hang on the sinew the same 
as if the bone is not sawed, except that the cut 
bone separates and exposes the marrow so it can 
be properly cooled. On heavy hogs, this is quite 
a gain, as the chunk that would remain on the 
foot would be of little or no value there, but when 
left on the ham, sells for the regular ham prices. 



Begin the Curing of Meat in the Pen. 

Thousands of pounds of hams, shoulders and 
sides are spoiled annually before the hog is killed. 
Overheated hogs, or hogs that are excited from 
overdriving should never be killed until they are 
cooled ojff or have become perfectly quiet. When 
the temperature of a hog is above normal, the 

8 



B. HELLER & CO., CHEMISTS, CHICAGO. 



meat always becomes feverish. This is especially 
true of large fat hogs, and when the meat becomes 
feverish, it will never cure properly, but nine 
times out of ten will sour. The meat of feverish 
hogs can never be chilled as it should be, and un- 
less the meat is properly chilled, it cannot be 
properly cured. Before hogs are killed, they 
ought to be driven into a cool place and if neces- 
sary, sprayed with cold water until they are 
thoroughly cooled off. This precaution is neces- 
sary only in hot weather; in winter, they simply 
need plenty of rest. 

If it is necessary to hold the hogs for several 
days in the pen before they are killed, they should 
have an abundance of water and also a little feed. 
This prevents shrinkage and will also keep them 
from getting nervous from hunger. 



Condition of the Meat. 

When cured meat turns out bad, it is not al- 
ways the fault of the man who has charge of the 
curing so much as it is the condition the meat 
was in when put into the brine to cure. Good 
results should not be expected from a man 
who has charge of the curing unless the meat is 
delivered to him in proper condition. Hogs 
should never be killed the same day of purchase 
at the Stock Yards or from the farmer. They 
ought to remain in the packing house pen for at 
least 24 hours before killing. If different lots of 
hogs are mixed together, they will sometimes 
fight which greatly excites them. Whenever 
they show this fighting disposition, they should 
be separated. 



fmMmMmmu 



A PREPARED SWEET PICKLE 
FOR CURING and PRESERVING 

Hams, Bacon, Shoulders 
Corned Beef, etc. 



Produces an Excellent Sweet Flavor 
CURES MEAT SO IT WILL NOT SPOIL 

Meat cured with it, when cut and exposed to the 

air on the counter, retains its 

beautiful color. 

Guaranteed to Conform to all 
Pure Food Laws. 

KEEPS and MEAT FRESH 



This booklet tells you how to cure meats. Its 
information is very valuable to you. 

If you are a curer of meats, and well experi- 
enced, it will give you many points that will 
prove of great assistance and save you money. 

If you are inexperienced, it will make you 
practical and fully capable of curing your own 
meats even better than you could learn to cure 
them by years of experience. 



B. HELLER CS, CO. 

Manufacturing Chemists A* CHICAGO, U. S. A. 



10 



rmEm-m^Pic'KLE. 



•M W^onderful JDiscoveryi* 




ACTERIAL action causes great annoy- 
ance and loss to curers of meat, and a 
practical means of prevention has long 
been sought. As the result of a lengthy 
series of costly experiments, we have 
succeeded in discovering a new Pickle 
which by acting the same as freezing, 
prevents bacterial development in the meat and 
brine. We have, therefore, named this important 
discovery Freeze-Em-Pickle, It keeps the brine 
and the meat in as fresh a condition as if frozen, 
and it cures Hams, Bacon, Shoulders, Dried Beef 
and Corned Beef better than can be done by any 
other method. 

It congeals the albumen so that it does not 
draw out of the meat into the brine, while it 
maintains in the meat all the natural flavor, 
making it far more palatable and digestible. 
Freeze-Em-Pickle when dissolved in water makes 
a decidedly sweet brine which will cure Hams, 
Bacon, Shoulders, Corned Beef, Dried Beef, etc., 
with a most delicious flavor, without the loss or 
spoiling of a single piece. The meat will not be 
salty, but will have that peculiar sugar-cure flavor 
which is so much liked by everyone. It makes 
the curing of meats very simple and easy. By 
the use of Freeze-Em-Pickle anyone can make 
the finest cured meats, whether or not, they have 



L.ofG. 



II 



B. HELLER & CO., CHEMISTS, CHICAGO. 

■■■■■■■■■■■■■■■■■■^■■■■■^^■■■■■■■■■^■■■■■■iBHBaHB^iBai^BaBan 

ever had any previous experience in the curing or 
handling of meats. 

Packers, Butchers and Curers hare many diffi- 
culties in turning out good, sweet-pickle cured 
meat, owing to their inability to obtain the proper 
curing ingredients. Besides, their methods of 
curing are frequently incorrect and unscientific. 



Our Cruaranty, 

We guarantee that Freeze-Em-Pickle does not 
contain anything that is the least injurious to 
health, and that it conforms to all the require- 
ments of German and American Pure Food Laws, 
That meats cured with Freeze-Em-Pickle will 
have a better flavor and a milder and sweeter cure, 
and will not be as salty as meat that has been 
cured in the regular way. Furthermore, that 
meats cured with Freeze-Em-Pickle will posi- 
tively be more palatable, better in taste, and 
will give better satisfaction in every respect, 
than meats cured by any other method, and the 
loss by spoiled or soured meats will be wholly 
unknown. 



?Sje^ 



12 



B. HELLER & CO., CHEMISTS, CHICAGO. 

DIRECTIONS FOR CURING HAMS. 

Observe the following proportions to get the 
best results in curing Hams with Freeze-Em- 
Pickle. 

SMALL HAMS 8 TO 14 LBS. AVERAQB:- 

59 lbs. of Common Salt. 
1 lb. of FREEZE-EM-PlOKIiB. 
2 lbs. of Qranalated Sugar. 
5 gals, of Cold Water. 
Care in this brine 50 to 60 days. 



MEDIUM HAMS 14 TO 18 LBS. AVERAQE:- 

( 10 lbs, of Common Salt, 
Use for 100 lbs. J 1 lb. of Frkezk-Em-PiokIjK. 
Medium Hams, i 2 lbs. of Granulated Sugar. 

{. 5 gals, of Cold Water. 
Cure in this brine 60 to 70 days. 



HEAVY HAMS 18 TO 24 LBS. AVERAGE:— 

( 11 lbs. of Common Salt. 
Use for 100 lbs. ) 1 lb. of Freeze-Em-Pioklb. 
Heavy Hams. J 2 lbs. of Granulated Sugar. 

V. 5 gals, of Cold Water. 
Cure in this brine 75 to 80 days. 



First. — Sort the Hams, separating the Small, 
Medium, and Large. 

Second. — ^Take enough of any one size of the 
assorted Hams to fill a tierce which will be 285 
lbs.; then thoroughly mix together in a large pail 
or box, the following proportions of Freeze-Em- 
Pickle, Sugar and Salt. 

Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs. of best Granulated Sugar and 
27 lbs. of Salt. 

For 285 lbs. of Medium Hams, 3 lbs. of Frceze- 
Em-Pickle, 6 lbs. of best Granulated Sugar and 
30 lbs. of Salt. 

For 285 lbs. of Heavy Hams, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs. of best Granulated Sugar and 
33 lbs. of Salt. 



13 



B. HELLER & CO., CHEMISTS, CHICAGO. 

How to Cure Hams in Open Barrels. 

When the tierces or barrels in which these 
Hams are cured, are not to be headed up, but are 
left open, use half of the Freeze-Em-Pickle, Sugar 
and Salt, for rubbing as follows: 

First. — Rub each Ham well with some of the 
mixture of Salt, Sugar and Freeze-Em-Pickle. 
Sprinkle a little of the mixture in the bottom of 
the tierce. 

Second: — Pack the hams in a perfectly clean 
tierce. The mixed Freeze-Em-Pickle, Sugar 
and Salt that is left after rubbing, should be used 
for making the brine. It will require 15 gallons of 
brine for each tierce of Hams. Make the brine by 
dissolving in cold water, all the mixed Frceze-Em- 
Pickle^ Sugar and Salt that is left after the Hams 
are rubbed. Stir well for a minute until it is dis- 
solved, then pour this brine over the meat. When 
curing only a small quantity of Hams cut down 
the proportion of Frecze-Em-Pickle, Sugar and 
Salt, also the quantity of water according to the 
quantity of Hams to be cured. 

Quantity of Brine to Use for Curing 100 Pounds 
of Hams. 

Five gallons by measure, or forty-two lbs. by 
weight, is the approximate amount of water to 
use for every 100 lbs. of Hams. 

Tierces, after being packed with 285 lbs. of 
meat, will hold about 15 gallons of water. When 
curing Hams in vats, or open barrels, whether in 
small or large quantities, always use no less than 
5 gallons of brine to every 100 lbs. of meat, as this 
makes the proper strength and a sufficient brine 
to cover the meat. 



14 



B. HELLER & CO., CHEMISTS, CHICAGO. 

The Use of Molasses and Syrup Barrels. 

Never use old molasses barrels, or syrup barrels 
for curing meat, unless they have been first 
thoroughly scoured and steamed, and cleansed 
with our Ozo. It la best to use oak tierces, and 
always be sure that they are perfectly clean and 
sweet before putting the meat into them to cure. 

Shape of Vats. 

Sometimes, vats of "certain shapes require more 
brine to cover the meat than others, and in such 
cases, a proportionate amount of Freeze-Em- 
PicklCj Sugar and Salt, should be added to the 
necessary amount of water to make sufficient 
brine to cover the meat. 

How to Overhaul Hams When Curing in 
Open Packages. 

On the fifth day after packing each lot of Hams, 
it is necessary that they should be overhauled. 
This must be repeated seven days later; again in 
ten days; and a final overhauling should be given 
ten days later. Overhauling four times while 
curing, and at the proper time in each instance, 
is very important and must never be forgotten, 
especially when curing with this mild, sweet cure. 
Overhauling means to take the Hams out of the 
brine and to repack them in the same brine. The 
proper way to overhaul is to take a perfectly clean 
tierce, set it next to the tierce of Hams to be over- 
hauled, pack the meat into the empty tierce, and 
then pour the same brine over the meat. 

How to Cure Hams in Closed Up Tierces. 

Large packers, who employ coopers, should 
always cure Hams in closed up tierces, as this is 
the best method known. 



IS 



B. HELLER & CO., CHEMISTS, CHICAGO. 



First. — Mix the proper proportions of Freeze- 
£m-Pickle, Sugar and Salt for the different size 
Hams to be cured. These proportions are given 
in the foregoing table, under the heading, "Small 
Hams, Medium Hams, Heavy Hams." If the 
tierces are to be headed up, use half of the Freeze- 
Fm-Fickle^ Sugar and Salt for rubbing the Hams, 
and the half that is left over, after the Hams are 
rubbed, should be dissolved in the water which is 
to be used to fill the tierces. Rub each Ham well 
before packing; put only 285 lbs. of meat in each 
tierce, and then head them up. 

Second.— Lay the tierces on their sides and fill 
them through the bunghole, with water in which 
the half of Freeze-Em-Pickle, Sugar and Salt left 
over after rubbing has been dissolved. 

Third. — Insert the bung and roll the tierces. 
This will mix and dissolve the Freeze-Em-Pickle, 
Sugar and Salt. 

Fourth: — Overhaul five days after packing; 
again seven days later; again in ten days, and once 
more ten days thereafter. At each overhauling, 
examine each tierce for leaks; if any of the Pickle 
has leaked out, knock the bung in and refill. Re-<. 
member to overhaul four times during the period 
of the first thirty-two days. 

Fifth. — Overhaul the Hams in closed up tierces, 
simply by rolling the tierces from one end of the 
cooler to the other. They ought to be rolled at 
least 100 feet. 

Sixth. — See paragraph on temperature for cur- 
ing meat, page 35. 

To give boiled hams a delicious smoke flavor, 
use Zanzibar Liquid Ham Smoke which can be 
put in the water when the hams are boiled. See 
full particulars on page 91. 



i6 



B. HELLER & CO., CHEMISTS, CHICAGO. 



DIRECTIONS FOR CURING SHOULDERS. 

New York Shoulders : Have shank cut off above 
knee, trimmed close and smooth, and square at 
the butt. 

California or Picnic Hams are made from Medi- 
um and Heavy Shoulders, well rounded at the 
butt, and trimmed as near to the shape of a Ham 
as possible. 

Boston Shoulders are made from Light Should- 
ers, well-rounded at the butt, similar to California 
Hams. 

California and Picnic Hams, and square cut 
Butts, are cured in the same way, and with the 
same brine. The only change being in the strength 
of the brine and the time of curing, which must 
be made to suit the size of the Shoulder. 



SMALL SHOULDERS. 

C 9 lbs. of Common Salt. 
Use for 100 lbs. ) 1 lb. of FREEZB-EM-PiOKiiE. 
Small Shoulders. i 2 lbs. of Granulated Sugar. 

{ 5 gals, of Cold Water. 
Core in this brine 50 to 60 days. 



MEDIUM SHOULDERS. 

( 10 lbs. of Common Salt. 
Use for 100 lbs. J 1 lb. of Frbeze-Em-Piokle. 
Medium Shoulders J 2 lbs. of Granulated Sugar. 
{ 5 gals, of Cold Water. 
Sure in this brine 60 to 70 days. 



HEAVY SHOULDERS. 

( 11 lbs. of Common Salt. 
Use for 100 lbs. 1 1 lb. of Freeze-Em-Pioklb. 
Heavy Shoulders. J 2 lbs. of Granulated Sugar. 
V. 5 gals, of Cold Water. 
Cure in this brine 75 to 80 days. 



First. — Sort the Shoulders, separating the 
Small, Medium, and Large. 

Second. — Take enough of any one size of the 
assorted Shoulders to fill a tierce, which will be 

17 ii 



B. HELLER & CO., CHEMISTS, CHICAGO. 

285 lbs.; then thoroughly mix together in a large 
pail, or box, the following proportions of Freeze- 
Em-Pickle, Sugar and Salt : 

Use for 285 lbs. of Small Shoulders 3 lbs. of 
Freeze-Em-Fiokle, 6 lbs. of best pure Granulated 
Sugar, and 27 lbs. of Salt. 

For 285 lbs. of Medium Shoulders, 3 lbs. of 
Freeze-Em-Pickle, 6 lbs. of best Granulated Sugar 
and 30 Iba. of Salt. 

For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze- 
Em-Pickle^ 6 lbs. of best Granulated Sugar, and 
33 lbs. of Salt. 

How to Cure Shoulders in Open Barrels. 

When the tierces or barrels, in which these 
Shoulders are cured, are not to be headed up, but 
are left open, use half of the Freeze-Em-Pickle, 
Sugar and Salt for rubbing, as follows; 

FiKST. — Rub each Shoulder well with some of 
the mixture of Freeze-Em-Pickle, Sugar and 
Salt. Sprinkle a little of the mixture in the bot- 
tom of the tierce. 

Second. — Pack the Shoulders in a perfectly 
clean tierce. The mixed Freeze-Em-Pickle, 
Sugar and Salt that is left after rubbing, should 
be used for making the brine. It will require 
15 gallons of brine for each tierce of Shoulders. 
Make the brine by dissolving in cold water all the 
mixed Freeze-Em-Pickle, Sugar and Salt that is 
left after the Shoulders are rubbed. Stir well for 
a minute, until it is dissolved, then pour this 
brine over the meat. 

When curing only a small quantity of Should- 
ers, cut down the proportions of Freeze-Em. 
Pickle, Sugar and Salt, also the quantity of water, 
according to the quantity of Shoulders to be cured. 



i8 



B. HELLER & CO., CHEMISTS, CHICAGO. 

Quantity of Brine to Use for Curing 100 Pounds 
of Shoulders. 

Five gallons by measure, or forty-two lbs. by 
weight, is the approximate amount of water to use 
for every 100 lbs. of Shoulders. 

Tierces, after being packed with 285 lbs. of meat, 
will hold about 15 gallons of water. When curing 
Shoulders in vats, or open barrels, whether in 
small or large quantities, always use not less than 
five gallons of brine to every 100 lbs. of meat, as 
this makes the proper strength and a suflBcient 
brine to cover the meat. 

The Use of Molasses and Syrup Barrels. 

Never use old molasses barrels, or syrup barrels, 
for curing meat, unless they have been thoroughly 
scoured and steamed, and cleansed with our Ozo. 
It is best to use oak tierces, and always be sure 
that they are perfectly clean and sweet before 
putting the meat into them to cure. 

Shape of Vats. 

Sometimes vats of certain shapes require more 
brine to cover the meat than others, and in such 
cases, a proportionate amount of Freeze-Em- 
Pickle, Sugar and Salt should be added to the 
necessary amount of water to make suflBcient 
brine to cover the meat. 

How to Overhaul Shoulders When Curing in 
Open Packages. 

On the fifth day after packing each lot of Should- 
ers, it is necessary that they should be overhauled. 
This must be repeated seven days later; again in 
ten days; final overhauling should be given ten 



19 



B. HELLER & CO., CHEMISTS, CHICAGO. 

days later. Overhauling four times while curing 
and at the proper time in each instance, is very 
important and must never be forgotten, especially 
when curing with this mild, sweet cure. Over- 
hauling means, to take the Shoulders out of the 
brine and to repack them in the same brine. The 
proper way to overhaul, is to take a perfectly clean 
tierce, set it next to the tierce of Shoulders to be 
overhauled, pack the meat into the empty tierce 
and then pour this same brine over the meat. 

How to Cure Shoulders in Closed Up Tierces. 

Large Packers, who employ coopers, should 

always cure Shoulders in closed up tierces, as this 
is the best method. 

First. — Mix the proper proportions of Freeze- 
£m-Pickle^ Sugar and Salt for the different size 
Shoulders to be cured. These proportions are given 
in the foregoing table under the heading, "Small 
Shoulders, Medium Shoulders, and Heavy Should- 
ers." If the tierces are to be headed up, use half 
of the Freeze-Em-Pickle, Sugar and Salt for rub- 
bing the Shoulders, and the half that is left over, 
after the Shoulders are rubbed, should be dis- 
solved in the water which is to be used to fill the 
tierces. Rub each Shoulder well before packing; 
put only 285 lbs. of meat in each tierce, and then 
head them up. 

Second. — Lay the tierces on their sides and fill 
them through the bung hole with water in 
which the half of the Freeze-Em-Pickle, Sugar 
and Salt left over after rubbing has been dissolved. 

Third. — Insert the bung and roll the tierces. 
This will mix and dissolve the Freeze-Em-Pickle, 
Sugar and Salt. 



30 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Fourth. — Overhaul five days after packing; 
again seven days later; again in ten days 
and once more ten days thereafter. At each over- 
hauling, examine each tierce for leaks; if any of 
the Pickle has leaked out, knock the bung in and 
refill. Remember to overhaul four times during 
the period of the first thirty-two days. 

Fifth.— Overhaul the Shoulders in closed up 
tierces simply by rolling the tierces from one end 
of the cooler to the other. They ought to be 
rolled at least 100 feet. 

Sixth. — See paragraph on temperature for cur- 
ing meat page 35. 



DIRECTIONS FOR MAKING SUGAR CURED 
BREAKFAST BACON. 

LIGHT BELLIES. 

!6 lbs. of Common Salt. 
1 lb. of Freeze-Em-Pioele. 
2 lbs. of Granulated Sagar. 
5 gals, of Cold Water. 
Cnre in this brine 20 to 25 days. 

HEAVY BELLIES. 
n«A f nr mo ^ha { 8H lbs. of Common Salt, 
Mi^inm^r J 2 Ibs. of Fbkkze-Em-Pioklb, 

nlai? Bellies 1 2 lbs. of Granulated Sugar, 
Heavy xseiiies. i k __i_ _* n^M ^^.f^i. 



5 gala, of Cold Water. 
Cure in this brine 25 to 40 days, according to size. 

First. — Mix together the proper proportions of 
of Freeze-Em-Pickle, Sugar and Salt, as stated 
above for every 100 Ibs. of Bellies. 

Second. — Sprinkle a little of this mixture on 
the bottom of a perfectly clean tierce or vat. 

Third. — Take half of the mixed Freeze-Em- 
Pickle, Sugar and Salt, and rub each piece of 
Belly with the mixture and pack the Bellies as 
loosely as possible. 



21 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Fourth. — Put clean boards over the top of 
the Bellies and fasten or weigh down so as to keep 
them under the brine. 

FiFTH.~Take half of the mixed Freeze-Em- 
Fickle, Sugar and Salt, left after rubbing, and 
dissolve it in water before it is put over the 
Bellies. 

Sixth. — ^Foreach 100 lbs. of bellies packed in the 
tierce or barrel, add not less than 5 gallons of 
brine, and pour it over the meat. Five gallons of 
water by measurement, or forty-two lbs. by 
weight, will make sufficient brine to cover, and 
is the proper amount for each 100 lbs. of Bellies. 

Seventh. — Before putting the water over the 
Bellies, dissolve in it the mixed Freeze-Em-Pickle, 
Sugar and Salt left after rubbing; stir it for a few 
minutes until it is thoroughly dissolved, and then 
pour this brine over the Bellies. 

Eighth. — Bellies must be overhauled three 
times while curing, — once on the fifth day; again 
seven days later; and again in ten days more. 
Overhauling must never be neglected, if good 
results are desired. 



CORNED BEEF. 



PLATES, BUMPS, BRISKETS, Etc. 
rr«^ *«- inn iKo C 8 lbs. of Common Salt. 

&?=toV?^S^ ' 1 2 lbs. of Granulated bugar. 
Briskets, etc. I g ^^ ^f cold Water. 



Care the meat in this brine 15 to 30 days, according to 
weight and thickness of the piece. 

Retail butchers, who cure Corned Beef in small 
quantities, and who from day to day take out 
pieces from the brine and add^others, should make 
the brine as above, and handle the Corned Beef 
as follows: 



22 



B. HELLER & CO., CHEMISTS, CHICAGO. 

Add a small quantity of Freeze-Em-Pickle and 
common Salt to the brine from time to time in 
order to keep up the strength of the Pickle to 60 
degrees. CJse a Salt Hydrometer for testing the 
Pickle, so its exact strength may be known at all 
times. 

Few butchers realize the importance of building 
up a reputation on good Corned Beef. A good 
trade on Corned Beef enables the dealer to get 
higher prices for Plates, Rumps, Briskets and 
other cuts, which otherwise would have to be sold 
at a sacrifice. Corned Beef cured with Freeze- 
Em-Pickle will have a fine red cured-meat color* 
a delicious Corned Beef flavor, and will not be 
salty. If Briskets or Plates are used, they should 
be well boned. The skin on the inside of the 
Plates and Flanks should be removed, and the 
strip of gristle cut off the edge of the belly side. 

All the glands or kernels should be cut out of 
the fat in the Brisket under the shoulder, and if 
any part is tainted, mouldy, discolored or slimy* 
it must be trimmed off, so no slimy or tainted 
parts will get into the brine. If Plates or Briskets 
are to be rolled, a small amount of the mixed 
Freeze-Em-Pickle, Sugar and Salt must be 
sprinkled on the inside, before rolling them. 
This will give the meat a delicious flavor, a nice 
red color and will cure it more uniformly and 
quickly. 



Using Galvanized Iron Curing Tanks. 

Galvanized iron tanks or vats are by far the 
best for the use of retail dealers in the curing of 
Corned Beef, as they are more easily kept clean. 



23 



B. HELLER & CO., CHEMISTS, CHICAGO. 



How to Know When Corned Beef is Not Fully 
Cured. 

If a piece of Corned Beef is cut before or after it 
is cooked, and the inside is not a nice, red color, 
it is because the meat is not cured through. It 
is often sold in this condition, but it is not advis- 
able that it should be, as it cannot have the 
proper flavor unless it has been properly cured 
through. 



GARLIC FLAVORED CORNED BEEF. 

Many people like Garlic Flavor in Corned Beef, 
and butchers who want to please their customers 
should keep a supply of Corned Beef both with 
and without the Garlic Flavor. We make a special 
preparation known as Vacuum-Grarllc, which 
enables butchers to give a Garlic Flavor to all 
kinds of meat without leaving any of the objec- 
tionable features that result from the use of fresh 
Garlic. 

Vacuum-Garlic is a powder which we manufac- 
ture by a special process of our own from the very 
best selected Garlic. We neutralize the free acids 
which are always present in fresh Garlic. This 
makes Vacuum-Garlic more digestible. For 
this reason, it leaves no aftertaste or offensive 
breath. It is also powdered to an inpalpable 
powder and upon this account mixes more thor- 
oughly with the meat. The flavor given by it is 
delicious, and the advantages gained by it will be 
thoroughly appreciated by all who use it. 



J4 



B. HELLER & CO., CHEMISTS, CHICAGO. 

DIRECTIONS FOR MAKING FANCY DRIED 
BEEF. 

How to Cure Beef Hams and Shoulder Clots. 

SMALL PIECES. 

TToa f^y. inn ^Ua ( 9 lbs. of Common Salt. 

Use for 100 lbs. 1 iik ^f Fbeeze-Em-Piokle. 



{9 lbs. o 
2 Ibs.^o 
5 gals. 



«^ qh3Lr rw« J 2 lbs. of Granulated Sugar, 
and Shoulder Clots. ( 5 gals, of Cold Water. 

Cure in this brine 50 to 60 days. 



MEDIUM PIECES. 



TTc« *^i» inniKo rlO lbs. of Common Salt. 

S^Sin™ Rai?TT«^ J 1 Ib.ofPREKZE-EM-PlOKLE. 

^^cl™ ?l® ni ?^ 1 2 lb«. of Granulated Sugar, 
and Shoulder Clots. ( 5 gals, of Cold Water. ^ 



Cure in this brine 60 to 70 days. 



HEAVY PIECES. 



rt^o #^. inn iKo ( H lbs. of Common Salt. 

H«t^vTWHRTTi« J llb.ofFREEZE-EM-PlOKLE. 

SidSWde?cSt8 1 2 lbs. of Granulated Sugar, 
and bhoulderUiots. (^ 5 g^j^^ ^^ ^^^^^ ^^^^^ 



Cure in this brine 75 to 80 days. 



First. — Sort the Beef Hams and Clots separat- 
ing the Small, Medium, and Large. 

Second. — Take enough of any one size of the 
assorted Beef Hams and Clots to fill a tierce 
which will be 285 lbs.; then thoroughly mix to- 
gether in a large pail or box, the following propor- 
tions of Freeze-Em-Pickle, Sugar and Salt: 

Use for 285 lbs. of Small Beef Hams and Small 
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best 
Granulated Sugar and 27 lbs. of Salt. 

For 285 lbs. of Medium Beef Hams and Medium 
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granu- 
lated Sugar and 30 lbs. of Salt. 

For 285 lbs. of Heavy Beef Hams and Heavy 
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of best 
Granulated Sugar and 33 lbs. of Salt. 



a.? 



B. HELLER & CO., CHEMISTS, CHICAGO. 

How to Cure Beef Hams and Clots in Open 
Barrels. 

When the tierces or barrels in which these Hams 
and Clots are cured, are not to be headed up, but 
are left open, use half of the Freeze-Em-Pickle, 
Sugar and Salt for rubbing as follows: 

First. — ^Rub each Beef Ham and Clot well with 
some of the mixture of Freeze-Em-Pickle, Sugar 
and Salt. Sprinkle a little of the mixture in the 
bottom of the tierce. 

Secjond. — Pack the Beef Hams and Clots in a 
perfectly clean tierce. The mixed Freeze-Em- 
Pickle^ Sugar and Salt that is left after rubbing, 
should be used for making the brine. It will 
require 15 gallons of brine for each tierce of 
Beef Hams and Clots. Make the brine by dis- 
solving in cold water all the mixed Freeze-Em- 
Pickle^ Sugar and Salt that is left after the Beef 
Hams and Clots are rubbed. Stir well for a 
minute until it is dissolved, then pour this brine 
over the meat. When curing only a small quan- 
tity of Beef Hams and Clots, cut down the propor- 
tions of Freeze-Em-Pickle, Sugar and Salt; also 
the quantity of water, according to the quantity 
of Beef Hams and Clots to be cured. 

Quantity of Brine to Use for Curing 100 lbs. 
of Beef Hams and Clots. 

Five gallons by measure, or 42 lbs. by weight, is 
the approximate amount of water to use for every 
100 lbs. of meat. 

Tierces, after being packed with 285 lbs. of 
meat, will hold about 15 gallons of water. 
When curing Beef Hams or Clots in vats or 



26 



B. HELLER & CO., CHEMISTS, CHICAGO. 

open barrels, whether in small or large quanti- 
ties, always use not less than 5 gallons of brine to 
100 lbs. of meat, as this makes the proper strength 
and a sufficient brine to cover the meat. 

The Use of Molasses and Syrup Barrels. 

Never use old molasses barrels or syrup bar- 
rels for curing meat, unless they have been 
thoroughly scalded and steamed, and cleansed 
with our Ozo. It is best to use oak tierces, and 
always be sure that they are perfectly clean and 
sweet before putting the meat into them to cure. 

Shape of Vats. 

Sometimes vats of certain shapes require more 
brine to cover the meat than others, and in such 
cases a proportionate amount of Freeze-Em-Pickley 
Sugar and Salt should be added to the necessary 
amount of water to make a brine to cover the meat. 

How to Overhaul Beef Hams and Clots When 

Curing in Open Packages. 

On the fifth day after packing each lot of Beef 
Hams and Clots, it is necessary that they should 
be overhauled. This must be repeated seven days 
later; again in ten days; and a final overhauling 
should be given ten days thereafter. Overhauling 
four times while curing, and at the proper time in 
each instance, is very important and must never be 
forgotten, especially when curing with this mild, 
sweet cure. Overhauling means to take the Beef 
Hams and Clots out of the brine and to repack 
them in the same brine. The proper way to over- 
haul is to take a perfectly clean tierce, set it next 
to the tierce of Beef Hams and Clots to be over- 
hauled, pack them into the empty tierce and then 
pour the same brine over the meat. 



27 



B. HELLER & CO., CHEMISTS, CHICAGO. 

How to Cure Beef Hams and Clots in Closed up 
Tierces. 

Large packers, who employ coopers, should 
always cure Beef Hams and Clots in closed up 
tierces, as this is the best method. 

First, — Mix the proper proportions of Freeze- 
Em-Pickle, Sugar and Salt for the different size 
Beef Hams and Clots to be cured. These propor- 
tions are given in the foregoing table under the 
heading, "Small Beef Hams and Clots, Medium 
Beef Hams and Clots, Heavy Beef Hams and 
Clots." If the tierces are to be headed up, use 
half of the Freeze-Em-Pickle, Sugar, and Salt, 
for rubbing the Hams and Clots, and the half that 
is left over after the Beef Hams and Clots are 
rubbed should be dissolved in the water which is 
to be used to fill the tierces. Rub each Beef Ham 
and Clot well before packing; put only 285 lbs. in 
each tierce, and then head them up. 

Second.— Lay the tierces on their sides and fill 
them, through the bung hole, with cold water in 
which the half of the Freeze-Em-Pickle, Sugar 
and Salt left over after rubbing has been dissolved. 

Third. — Insert the bung and roll the tierces. 
This will mix and dissolve the Freeze-Em-Pickle, 
Sugar and Salt. 

Fourth. — Overhaul five days after packing; 
again seven days thereafter; again ten days there- 
after, and onca more ten days later. At each 
overhauling, examine each tierce for leaks; if any 
of the Pickle has leaked out, knock the bung in 
and refill. Remember to overhaul four times 
during the period of the first thirty-two days. 

Fifth. — Overhaul the Beef Hams and Clots in 
closed up tierces, simply by rolling them from one 
end of the cooler to the other. They ought to be 
rolled at least one hundred feet. 

Sixth. — See paragraph on temperature for 
curing meat, page 35. 



28 



B. HELLER & CO., CHEMISTS, CHICAGO. 

GENERAL HINTS FOR CURING 
MEATS. 

Curers of meat, who are well acquainted with 
us know that we have been in a position to ac- 
quire more knowledge in the curing and handling 
of meats than anyone in the United States. As it 
is well known, we have been consulting chemists 
and packing house experts for many years; there- 
fore, the general hints which we offer for curing 
meats are suggested by the results of many years 
of practical experience. 

Chilling Meats. 

Hams, Shoulders, Bellies and other cuts must 
be thoroughly chilled before they are put into 
pickle. From one to two days before being 
packed, depending upon the temperature, they 
should be hung up or laid on a rack in the cooler 
in order to draw out all the animal heat that is in 
them. This will make them firm and ready for 
packing. If the cooler in which meats are chilled 
is not cold enough to make the Hams, Shoulders, 
Bellies, etc., firm and solid in 48 hours, it is ad- 
visable to lay the meat on the floor over night and 
place crushed ice over it; this will harden the 
meat. Packers, using ice machinery for cooling, 
can bring the temperature low enough during the 
warm weather to properly chill the meat; how- 
ever, it must not be frozen. Those using a com- 
mon ice house can employ the crushed ice method, 
which is to spread the meat on the floor and throw 
cracked ice over the meat, allowing it to remain 
over night. It should always be remembered that 
if meat is put into brine soft and spongy, it will 
become pickled-soaked, and in such condition will 



29 



B. HELLER & CO., CHEMISTS, CHICAGO. 



never cure properly. It will come out of the 
brine soft and spongy, and will often Bour when in 
the smoke house. A great deal of meat spoils in 
curing only for the reason that the animal heat 
has not been removed before the meat is packed 
and placed in brine. When the animal heat is all 
out of the meat, the meat will be firm and solid 
all the way through. In order to get the best 
results, the inside temperature of Hams and 
Shoulders when packed, should not be over 36 to 
38 degrees Fahrenheit. The meat should be 
tested with a thermometer made for such purpose 
before it is packed. We sell a Meat Testing Ther- 
mometer for $1.25; every curer of meat should 
have one. An illustration of this Meat Testing 
Thermometer will be found on page 95. 

Overhauling. 

When curing Hams, Shoulders, and all kinds of 
sweet-pickled meats in open vats, overhauling is 
a very important feature; it must be done at least 
four times during the curing period. When cur- 
ing in closed up tierces, the tierces must be rolled 
at least four times during the curing period. Bel- 
lies must be overhauled at least three times while 
curing in open vats, and if cured in closed up 
tierces, they must be rolled at least three times 
during the curing period. This overhauling is so 
necessary because it mixes the brine and changes 
the position of the meat in such a way that the 
brine gets to all parts of it. 

Pumpiflg Meats. 

We highly recommend pumping Hams and 
Shoulders. It is a safeguard against shank and 
body souring, should they, through some careless- 

30 



B. HELLER & CO., CHEMISTS, CHICAGO. 

nesB, be insufficiently chilled all the way to the 
bone. It is also a protection against sour joints, 
and insures a uniform cure. Packers and curers, 
who do not use a pump and Freeze-Em-Pickle, 
are suffering losses from sour meats, which during 
a year's business would mean a large profit to 
them. 

There is a mistaken idea among many butchers 
and packers that pumping Hams and Shoulders 
is injurious to the meat. The facts do not war- 
rant such a belief, as the best cured and the best 
flavored meats are those that have been pumped. 
When Hams and Shoulders are not pumped, it 
requires weeks for the pickle to penetrate through 
to the bone, which is the vital spot of a Ham or 
Shoulder. If the joints, tissues and meat around 
the bone, are not wholly and thoroughly cured, the 
entire Ham or Shoulder is inferior and no good ; 
therefore, in order to have a mild cure, sweet 
flavor at the joints, and uniform color, they must 
be pumped. Pumping with Freeze-Em-Pickle is 
a safeguard against shank and body souring; it 
gives the inside of a Ham or Shoulder a delicious 
flavor, a good color, and insures a uniform cure; it 
cures the joints and the meat around the bone 
thoroughly, and greatly reduces the period of 
curing. The secret and principal feature in pump- 
ing Hams and Shoulders, is to have the right kind 
of pumping brine. When common brine, or ordi- 
nary sweet-pickle is used for pumping, the Hams 
or Shoulders usually become pickle-soaked, and if 
the refrigeration under such conditions is not the 
very best, or if the Hams or Shoulders are not 
thoroughly chilled, the smallest degree of animal 
heat which may be remaining in them will start 
fermentation, causing the meat to sour next to the 



31 



B. HELLER & CO., CHEMISTS, CHICAGO. 



joints. It is, therefore, plain to be seen that 
pumping, under such conditions, instead of doing 
good, will in reality result in injury. On the other 
hand, when the pumping brine is made of Freeze- 
Em-Fickle, all of these objections are overcome, 
and the meat will not be pickle-soaked, nor will it 
become soft and flabby. The brine made of 
Freeze-Em-Fickle is absorbed by the meat around 
the bone and joints so thoroughly as to leave no 
trace of it after the Ham is cured ; it also gives 
the inside meat a beautiful red color, and a deli- 
cious flavor. Hams that have been pumped with 
Freeze-Em-Fickle and cured in the brine made of 
it, will not dry up and become hard when fried or 
cooked ; when sliced cold they will not crumble, 
but will slice nicely and have a most delicate and 
pleasing flavor. 

Directions for Pumping. 

One gallon of pumping brine is sufficient for 
pumping one tierce, or 285 lbs. of meat. Make the 
pumping brine as follows : 

H lb. of FEEBZE-EM-PlOKIiE. 

2 lbs. of Pare Granulated Sugar. 

3 lbs. of Salt. 

1 gal. of Water. 

Stir thoroughly and dissolve before using. As 
this will make a thick brine which is more than 
saturated, it will precipitate when left standing, 
therefore, when mixed in large quantities, it should 
be stirred occasionally. Meats should never be 
pumped with anything but a solution that is 
thoroughly saturated. 

Pump the Hams or Shoulders just before they 
are packed, and if it is desired to rush the cure, 
pump them every time that the Hams are over- 
hauled. The pumping solution must be cold when 

32 



B. HELLER & CO., CHEMISTS, CHICAGO. 



pumped into the meat. Ordinarily, three inser- 
tions of the needle in the Hams are suflBcient; 
once at the shank to the hock joint; once to the 
thigh and along the bone, and once from the butt 
end to the joint under the hip bone and into the 
fleshy part. In a very heavy Ham as many as six 
insertions should be made, and the same with very 
heavy Shoulders ; three insertions of the needle 
into a Shoulder are also sufficient ; one to the first, 
one to the second shoulder joint, and one under 
the blade from the end, or diagonally from the 
back of the shoulder toward the end. More in- 
sertions may be made without injury to the meat, 
but the above are all that are required for good 
results. One cubic inch of solution is enough for 
each insertion, and after withdrawing the needle, 
the hole must be squeezed shut with the thumb to 
prevent the solution from oozing out. Stir the 
solution well before starting to pump. The pumper 
must be careful not to pump air into the meat. 
Never allow the Pickle to go below the sucker of 
the pump. 

Packing in Tierces. 

No more than 285 lbs. of meat should be packed 
into a standard size tierce, as a greater amount 
will not leave room enough for the proper quantity 
of Pickle. 

Use Only Pure Sugar. 

The necessity of using pure sugar, and no adul- 
teration, in sweet-pickling meats is not properly 
appreciated. The very best and purest article of 
granulated sugar should always be used if the 
best results are desired. As is well known, 
sugar is a great nutrient, and economizes the use 

33 iii 



B. HELLER & CO., CHEMISTS, CHICAGO. 



of proteids in food. As a food, sugar possesses the 
fuel value of starch, and is much more readily 
digested ; therefore, the use of pure sugar assists 
in the digestibility of meat. On the other hand, 
the adulterants of sugar arefermentatives; they 
retard digestion and counteract the nutrient values 
of meat. They destroy the alkalies with which 
pure cane sugar forms definite compounds ; their 
effect upon the brine is to make it slimy and ropy. 
The brine, therefore, becomes less penetrative, and 
sour meat is the natural result. The very effect 
which pure sugar produces by its chemical combi- 
nation with salt, and which contributes to the 
sweetness of the meat, is entirely lacking in sugar 
adulterants; necessarily, fermentation, the con- 
trary effect, sets in, which destroys and disin- 
tegrates the albumen in the cells of the meat. 
The coagulation of the albumen, which should and 
does take place in all well preserved meats, is en- 
tirely lacking, and cannot take place with impure 
and adulterated sugar to counteract the effect of 
preserving agents. Therefore, use only the best 
pure granulated sugar in making all sweet-pickle. 
A simple test for the purity of sugar can be made 
with water or alcohol. The pure article when made 
into a solution of either water or alcohol will show 
up clear and transparent ; when kept in large and 
well closed and completely filled bottles such a 
solution will not deposit a sediment even after a 
period of long standing. Following are the scien- 
tific methods for testing the purity of sugar: 

Test for Pure Sugar. 

If 1 Gm.of sugar be dissolved in 10 C.c.of boiling 
water, the solution mixed with 4 or 5 drops of silver 
nitrate test-solution, then about 2 C.c. of ammonia 



34 



B. HELLER & CO., CHEMISTS, CHICAGO. 

water added, and the liquid quickly brought to the 
boiling point, not more than a slight coloration, but 
no black precipitate, should appear in the liquid 
after standing at rest for five minutes. Cane 
sugar may be distinguished from grape sugar by 
what is known as the Trommer's test which con- 
sists in the use of Copper Sulphate and Potassa. 
If a solution of cane sugar be mixed with a solu- 
tion of Copper Sulphate, and Potassa be added in 
excess, a deep blue liquid is obtained which on be- 
ing heated lets fall, after a time, a little red 
powder, A solution of grape sugar similarly 
treated, yields by heat, a copious greenish precipi- 
tate, which rapidly changes to scarlet and eventu- 
ally to dark red. When a liquid containing grape 
sugar is boiled with Sodium Carbonate and some 
Basic Bismuth Nitrate, a great coloration or black- 
ening of reduced Bismuth is produced. Cane 
sugar, similarly treated, has no effect on the test. 

Temperature for Curing Meat. 

An even temperature of 38 degrees Fahrenheit 
is the best temperature for curing meats. Most 
butchers, however, have no ice machine, and, 
therefore, are not able to reach such a low tem- 
perature in their coolers j nevertheless, they should 
try to get their coolers as low in temperature as 
possible, and should at all times be careful to 
keep the doors closed, and not leave them open 
longer than is necessary at any time. The tem- 
perature of 37 to 39 degrees Fahrenheit is what 
should govern all packers who use ice machines ; 
those who are fortunate enough to have ice ma- 
chinery should never allow the cooler to get below 
37 degrees, nor above 40 degrees. Many packers let 
the temperature in their coolers get too cold, and in 



35 



B. HELLER & CO., CHEMISTS, CHICAGO. 

winter during the very cold weather, the windows 
are sometimes left open, which allows the tempera- 
ture to get too low. This should always be avoided, 
as meat will not cure in any brine, or take salt when 
dry salted, if stored in a room that is below 36 de- 
grees Fahrenheit. If meat is packed even in the 
strongest kind of brine, and put into a cooler, 
which is kept at 32 to 33 degrees of temperature, 
and thus left at this degree of cold for three 
months, it will come out of the brine only partly 
cured. The reason for this is the fact that meat 
will not cure and take on salt at such a low tempera- 
ture, and as the temperature herein given is above 
freezing point, which is 32 degrees, the meat will 
only keep for a short time, and then it starts to 
decompose when taken into a higher temperature. 
Anyone, who is unaware of this fact, will see how 
necessary it is to have Accurate thermometers in 
a cooler, to examine them frequently, and to closely 
watch the temperature of the room. See illustra- 
tion of our Standard Cold Storage Thermometer 
on page 96. 

The first essential point to watch before putting 
meat into brine, is to be absolutely certain that it 
is properly chilled through to the bone. Those 
who are not equipped with ice machinery for 
properly chilling meat in hot weather must spread 
the meat on the floor after it is cut ready for pack- 
ing, and place crushed ico over it for 24 hours, to 
thoroughly chill it before it is packed in the salt. 
This will get the temperature of the meat as low 
as 36 to 38 degrees Fahrenheit before putting it in 
the brine. It is necessary that small butchers, 
who have no ice machines, and rely upon the ice 
box for a cooler, should use the greatest care to 
see that the meat is well and thoroughly chilled. 



B. HELLER & CO., CHEMISTS, CHICAGO. 

Thousands of pounds of meat are spoiled yearly 
simply for the one reason that the temperature of 
the meat is not brought down low enough before 
the meat is salted. In the summer, hams and 
heavy pieces of pork should never be packed by 
persons having no ice machine, unless the meat is 
first put on the floor for at least twelve hours with 
broken ice to thoroughly cover it. If our direc- 
tions are carefully followed and Freeze-Em-Pickle 
is used, such a thing as spoiled meat will be un- 
known. 

Using Brine Twice. 

The Pickle, in which Hams have been cured, but 
which is still sweet and not stringy or ropy, is the 
best brine in which to cure light bellies. Nothing 
need be added to it. It should be used just as it 
comesf rom the Hams. While brine in which Hams 
have been cured can be used once more for curing 
Breakfast Bacon, it should be remembered that it 
must not be used a second time for curing Hams 
or Shoulders. 

The Temperature of Brine. 

Make all Pickle in the cooler, and have the 
water or brine as low in temperature as the cooler 
when you put it on the meat. Try to have the 
temperature of the brine not over 38 degrees 
Fahrenheit when putting it over the meat. A 
great deal of meat is spoiled in curing by having 
the brine too warm when the meat is put into it. 

Ice Water. 

Never use the drip water of melted ice from a 
cooler for making Pickle, as it contains many im- 
purities, and, therefore, should never be used. 

37 



B. HELLER & CO., CHEMISTS, CHICAGO. 



DRY SALT MEATS. 

SHORT RIBS (Regular) are made from the 
Bides of the hog, between the Ham and Shoulder, 
having the loin and ribs in, and back bone re- 
moved. 

EXTRA SHORT RIBS are made from the sides 
of the hog, between the Ham and Shoulder, with 
loin taken out, but belly ribs left in. 

SHORT RIBS (Hard) are made from the sides 
of the hog, between the Ham and Shoulder, hav- 
ing the loin, ribs and back bone in. 

SHORT CLEARS are made from the sides of 
the hog, between the Ham and Shoulder, having 
the loin in, and ribs and back bone removed. 

EXTRA SHORT CLEARS are made from the 
sides of the hog, between the Ham and Shoulder 
with loin and all bones taken out. 

LONG CLEARS are made from sides. Ham 
being cut off, but Shoulder left in, back bone and 
ribs removed, shoulder blade and leg bone taken 
out, and leg cut off close to the breast. 

EXTRA LONG CLEARS are made from sides, 
Ham being cut off, back bone, loin and ribs re- 
moved. Shoulder blade and leg bone taken out 
and leg cut off close to the breast. 

SHORT CLEAR BACKS are made from the 
backs of hogs with the loin left in, but ribs 
and back bone removed; also known as LEAN 
BACKS and LOIN BACKS. 

SHORT FAT BACKS are made from the fat 
backs of f^prime hogs, being free from lean and 
bone, and properly squared on all edges. 
^ DRY SALT BELLIES are made from medium 
size hogs, cut square and well trimmed on all 
edges, with ribs left in. 

DRY SALT CLEAR BELLIES are made from 
medium size hogs, cut square and well trimmed 
on all edges, with ribs taken out. 

38 



B. HELLER & CO., CHEMISTS, CHICAGO. 

HOW TO CURE DRY SALT MEATS. 

Sides. 

First. — Thoroughly chill the hogs so they are 
firm and solid. This will require letting them 
hang in the cooler after they are killed about 48 
hours. Should the meat not be perfectly solid and 
thoroughly chilled, when cut up, spread it on the 
floor of a dry cooler for 24 hours, which ought to 
be long enough in a fair cooler to thoroughly chill 
the meat. 

Second. — Make a tub of brine, using 15 lbs. of 
salt and 1 lb. of Freeze- Em -Pickle to each 5 gal- 
lons of brine. 

Third.— Take a pickle pump, and pump some 
of the above brine into the meat along the back- 
bone, being careful to get it all through the thick 
part. 

Fourth.— Dip the sides into the tub of brine, 
and then lay them on a table or trough and rub 
thoroughly with salt. They must be dipped in 
brine, so that the Freeze-Em-Pickle will get all 
over the meat, and so the salt will adhere to it. 

Fifth. — Clean the floor in the cooler or curing 
room with Ozo Antiseptie Washing Compound ^ 
sprinkle a little salt on the floor, and then pile the 
sides one on top of the other. Between each side 
spread a layer of salt, and see that all parts of the 
meat are covered with the salt. The more salt put 
on it, the better. 

Sixth. — ^Five days after salting the sides, shake 
off the salt, and pump them again in the same 
manner as when first salting ; dip into the vat of 
brine, and dry salt again ; then stack up the same 
as in the first instance, putting salt between each 

39 



B. HELLER & CO., CHEMISTS, CHICAGO. 

layer, and repeating this overhauling every ten 
days until the sides are cured. 

How Long to Cure Light Dry Salt Sides. 

Light sides will fully cure in from 30 to 35 days, 
and should be resalted three times, which with the 
first salting received by them, will give them four 
saltings during the curing period. These saltings 
are given on the first day, the fifth day, the 
fifteenth day, and the twenty-fifth day. 

How Long to Cure Heavy Dry Salt Sides. 

Heavy sides will be fully cured in from 50 to 60 
days, according to size, and should be resalted five 
times during the curing, as follows : The first day, 
the fifth day, and then every ten days. After 45 
days, the meat need not be rehandled, and can 
then remain in the cooler piled up, as long as one 
wishes to keep it. It should not be taken out of 
the cooler, however, until it has been in salt 50 to 
60 days, according to the season of the year. 

Temperature of Cooler for Dry Salting. 

Full information as to the temperature of the 
cooler for dry salting will be found on page 35. 
under the head " Temperature." 

Dry Salt Curing by Butchers Who Have no Ice 
Machine. 

Small butchers, who have no ice machine, and 
simply use an ice box for a cooler, must use the 
greatest care to see that the meat is well chilled 
before salting, and they must also use plenty of 
salt. For the special benefit of small butchers, we 
will say that we fully realize the conditions which 
surround them, and we are well aware that they 

40 



B. HELLER & CO., CHEMISTS, CHICAGO. 



cannot get the temperature in an ice box as low as 
with an ice machine ; but nevertheless, they can 
always cure meat with Freeze-Em-Fickle, and get 
better results than they can with any other curing 
agent known. 

BOILING THE BRINE. 

Boiling the brine improves it some, but not 
enough to pay for the extra trouble it makes. We 
recommend boiling the water, if you have the 
time, as it purifies it. When you have reason to 
believe that the water is impure, or when it is 
known to be tainted with vegetable matter, the 
brine should always be boiled, and the impurities 
will then float on the surface, and can be skimmed 
off. In curing meat, be careful to do everything 
right as you go along, for if you spoil the meat, 
you will hardly become aware of it until it is too 
late to remedy your error. 

CLEANSING CURING=PACKAGES. 

All curing packages should be taken out of the 
cooler after the meat has been cured in them, and 
scalded and washed thoroughly clean with hot 
water and Ozo. Soda or Soda-ash may also be used, 
but the best results will be obtained with Ozo, which 
is a thoroughly Antiseptic Washing Powder, and 
kills all germs which come in contact with it. 
Where Soda or Soda-ash is used, the packages are 
simply cleaned, but are not disinfected. When 
Ozo is used, however, the packages are not only 
cleansed and purified, but are also sterilized and 
disinfected. When packages have been thoroughly 
cleaned, they should be put out in the sun and 
allowed to remain there for a day or two. The sun 

41 



B. HELLER & CO., CHEMISTS, CHICAGO. 

will thoroughly dry them, and the fresh air will 
leave them sweet and pure. 

BRINE ABSORBS FOREIGN ODORS. 

Warm carcasses of meat should never be put into 
a cooler where meat is being cured in open vats, as 
the cold pickle will abporb the impure animal 
heat, and odors which these carcasses give off. 
Never allow sour pickle of any kind to remain 
in the curing room, as cold brine or water will 
absorb all foreign odors. To demonstrate this, 
take a glass of cold water, set it on a table next 
to a glass of tainted brine, and cover both with 
a bucket or pan; allow them to remain over 
night, and the next morning the cold water 
will have the same odor as the tainted brine. 
This will easily prove how meat can be tainted 
when curing in open tierces or vats, if anything 
sour or spoiled is in the cooler ; therefore, curing 
rooms must be kept as clean as possible. 

HOW TO PURIFY AIR IN COOLER. 

In places, where there are vapors or gases which 
cannot escape from the cooler, they can be entirely 
removed by hanging pails in the cooler filled with 
charcoal. Charcoal is a great absorbent and will 
absorb all such gases and odors. Sulphur may 
also be burnt in the cooler to purify the air, and 
the room should always be cleansed with Ozo 
Antiseptic Washing Compound as a disinfectant 
and sterilizer. 

DRIPPINGS FROM REFRIGERATING PIPES. 

Never allow the drippings from refrigerating 
pipes along the ceiling, or from ice chambers, to 

42 



B. HELLER & CO., CHEMISTS, CHICAGO. 

drip into open vats containing meats while curing, 
as they will reduce the strength of the brine and 
make no end of trouble. 

HOW TO KEEP HAMS, SHOULDERS, BACON, 

DRIED BEEF, AND ALL KINDS OF 

PICKLED MEATS IN BRINE FOR 

A YEAR OR LONGER. 

All kinds of pickled meat after it is fully 
cured, if stored in a cooler in which the tempera- 
ture is kept down to 28 degrees can be kept in this 
cooler for a year, or even longer, and when re- 
moved will come out like fresh cured meat. Dur- 
ing the time when Hams and other meats are low, 
they can be stored in a freezer, and kept there 
until such a time as they are in greatest demand 
and will sell at the highest price. This enables 
the packer to reap a large profit. At a tempera- 
ture of 28 degrees, the meat will not freeze after 
it is cured, and the brine of course does not freeze, 
as salt water will not freeze at that temperature. 
When meat is taken out of such cold storage to 
be smoked, it should first be soaked for three to 
five hours in fresh water, then washed and smoked 
the same as regular fresh cured meat. 

WASHING CURED MEAT BEFORE SMOKING. 

Hams, Shoulders, Bacon and all cured meats 
should be washed in hot water and scrubbed with 
a brush before being put into the smoke house. 
This is very important, as the meat thus scrubbed 
will come out of the smoke looking much better. 
The water should be as hot as the men can work 
with. The hotter the water, the better the meat 
will look after being smoked. 



43 



B. HELLER & CO., CHEMISTS, CHICAGO. 



SMOKING. 

Always treat Hams, Shoulders and Bacon with 
Zanzibar Carbon before smoking. It maintains 
a beautiful color and prevents mould on meat. A 
booklet of special instructions, with information 
on the "Methods of Smoking and Curing" will be 
seat free for the asking. 

SMOKE FLAVOR. 

We manufacture Zanzibar Liquid Ham Smoke 

for smoking meats without smoke house or fire* 
It imparts a delicious spicy smoke flavor, which is 
more palatable and far better than can be secured 
by hickory smoke with a fire. Zanzibar Liquid 
Ham Smoke produces a rich, natural smoke color; 
prevents mould and skippers; does not rub ofP> 
and is easy to use. See page 91, for information 
in regard to Zanzibar Liquid Ham Smoke. 

DESCRIPTION OF BARRELED PORK. 

MESS PORK is made from the sides of well- 
fattened hogs, split through the backbone, and 
cut in strips about six inches wide. 

MESS PORK SHORT CUT is made from the 
backs of prime hogs, split through the backbone, 
backbone left in, and bellies taken off; cut into 
pieces six inches square. 

CLEAR BACK PORK is made from the fat 
part of the backs of prime hogs, being free from 
lean and bone, even in thickness, and cut into 
pieces about six inches square. 

FAMILY PORK LEAN is made from the top 
of shoulders, when cut into California Hams. It 
has one-half of the blade bone in, and is about 
two-thirds fat, and one-third lean. 



44 



B. HELLER & CO., CHEMISTS, CHICAGO. 

CLEAR BEAN OR BtJTT PORK is made from 
the fat cheek or jowl, cut square. 

CLEAR BRISKET PORK is made from the 
Briskets of prime medium weight hogs, ribs re- 
moved and pieces cut about five inches wid6. 
I RIB BRISKET PORK is made from the Brisk- 
ets of prime medium hogs, ribs left in, and cut into 
pieces about five inches wide. 

LOIN PORK is made from the end of the back 
next to the Ham, with both lean and fat, and has 
a portion of the tail bone in. 

PIG PORK : Light selected boneless Bellies cut 
into five inch pieces, trimmed square. 

BELLY PORK : Selected heavy weight Bellies, 
cut into five inch pieces, with ribs left in. 

EXTRA SHORT CLEAR PORK is made from 
the sides of hogs, with the loin and backbone re- 
moved, and the Belly ribs left in, cut into strips 
five inches wide, squared at each end. 

LEAN END PORK is made from selected 
medium weight Rib Bellies, cut into strips five 
inches wide. 

DIRECTIONS FOR CURING BARRELED PORK. 

Never pack more than 190 lbs. of pork in an 
ordinary pork barrel. 

First. — ^Take a perfectly clean pork barrel, and 
throw three handfuls of salt on the bottom of the 
barrel. 

Second. — Put in a layer of pork; throw three 
handfuls of salt over this layer. 

Third.— Keep packing layer after layer, until the 
190 lbs. of pork are packed in the barrel, and while 
packing put three handfuls of salt over each layer 
of the pork. 



45 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Fourth. — If it can possibly be obtained, it is 
always best to use coarse rock salt, or coarse 
evaporated salt, which is made especially for this 
purpose; but if you cannot get coarse salt, any 
salt will also answer the purpose. In packing it is 
necessary to use 35 lbs. of salt for each barrel over 
and above the salt used in the brine. 

Fifth.— The following are the proper propor- 
tions for brine for 190 lbs. of pork : Put 10 gallons 
of cold water in a keg or tub ; dissolve in this 
water 2 lbs. of Freeze-Em-Pickle and 30 lbs. of 
salt. Stir this well until it is all dissolved, and 
then pour the brine over the pork. 

Sixth. — If the barrels are to be headed up, 
head up first, and then put in the brine through 
the bung hole. 

Barreled Pork Need Not Be Overhauled. 

Barreled Pork when packed in accordance with 
these directions with Freeze-Em-Pickle and salt, 
and then stored in a cooler, will never spoil, but 
will cure with a most delicious flavor. It is not 
necessary that barreled pork should be over- 
hauled; overhauling is required only for dry-salt 
and sweet-pickled meats. After the pork is fully 
cured, which will vary according to the size of the 
pieces, from 40 to 60 days, the pork can be shipped 
anywhere, into any hot climate and will remain in 
perfect condition without spoiling. 

Extreme care must be exercised to thoroughly 
chill the pork before it is packed ; if animal heat 
is left in the pork, it will not cure properly, any 
more than will hams when they are put into 
brine with the animal heat left in them. Good 
results, when curing barreled pork, cannot be ex- 

46 



B. HELLER & CO., CHEMISTS, CHICAGO. 

pected if the meat is not in proper condition when 
packed. 

Temperature for Barreled Pork. 

It is neceBBary that the greatest care should be 
exercised not to let the pork freeze while curing. 
Brine for barreled pork will not freeze at the 
freezing point of water, but the meat in the brine 
will freeze, and will not cure if the temperature 
is lower than the freezing point for any length 
of time. See instructions as to Temperature to 
be found on page 35. 

HOW TO CURE BEEF TONGUES. 

First. — Cut the tongues out of the heads as 
soon as possible, and with warm water scrub off 
all the slime and dirt, with a stiff brush ; hang up 
in a cooler on a hook at the gullet, to make the 
tongues thick instead of long and thin. 

Second. — Let them hang for at least 24 hours in 
a cooler. 

Third.— When the tongues are thoroughly 
chilled and firm, cut off the surplus fat and square 
the tongues at the gullet by trimming off all 
ragged pieces. 

Fourth. — Put them into a strong common salt 
brine to leach them, and leave them in this brine 
from 10 to 20 hours. 

Fifth.— Take them out of this brine and rub 
the slime off the tongues and out of the gullet, 
and also rub the gullet with dry salt. 

Sixth. — If only a few tongues are to be cured 
make a barrel of pickle, as follows, and simply 
throw the tongues into it : For every 5 gallons of 
water, add 1 lb. of Freeze- Em -Pickle, 2 lbs. of 

47 



B. HELLER & CO., CHEMISTS, CHICAGO 



] 



Pure Granulated Sugar, and 9 lbs. of Common 

Salt. 

Seventh. — ^Where large packers wish to pack 

tongues in tierces, the tongues should be handled 

as follows : Weigh out 285 lbs. ; then mix together 

in a box or tub the following : 

3 lbs. of Fbeezk-Em-Pioklb. 
6 lbs. of Best Granulated ^Sagar. 
27 lbs. of Salt. 

Eighth.— Rub each tongue with some of this 
mixture and pack as loosely as possible in the 
tierce, using about one-half of the mixture of 
Freeze-Em-Pickle, Sugar and Salt for rubbing, 
and the other half for making the brine. It will 
require 15 gallons of brine to fill the tierce, so dis- 
solve the balance of the mixture of Freeze-Em- 
Pickle, Sugar and Salt in 15 gallons of water, and 
pour over the tongues 

Ninth. — If the tierces are to be headed up, the 
heads should be put in, and the brine should be 
poured into the tierce through the bung hole. 
The overhauling of tongues is just as important, 
as is the overhauling of hams and shoulders. 
They should be overhauled in the same manner, 
and the same number of times. By reference to 
directions for curing hams and shoulders, which 
will be found on previous pages, all the necessary 
instructions can be followed. To give the tongues 
a proper flavor, they ought to cure from 50 to 60 
days. 

GARLIC FLAVORED TONGUES. 

Many like Garlic flavored tongues, and this de- 
sire can be fully satisfied by adding about two 
tablespoonfuls of Vacuum-Garlic to each tierce of 
tongues; add it to the brine before it is poured 
over the tongues. This will give them a most de- 

48 



B. HELLER & CO., CHEMISTS, CHICAGO. 

liciouB flavor which will be relished even by people 
who do not like fresh Garlic. 

HOW TO CURE HOG TONGUES. 

Hog Tongues should be handled and cured in 
exactly the same manner as beef tongues. The 
brine should be made of the same strength and in 
the same manner, and when so made, it will cure 
the hog tongues in about 30 days. The directions 
for curing beef tongues can be used for curing 
hog tongues in every particular. 

CURING BEEP CHEEKS FOR CANNING. 

FIRST:— The cheeks should be cut out of the 
head immediately after the beef is killed, all the 
fat should be trimmed off, and then the cheeks 
should be twice cut, lengthwise, through the out- 
side muscles. 

SECOND:— They should be then thrown into 
ice water to which has been added some salt, and 
they should be allowed to remain there for an 
hour or two. This will draw out all the slime and 
blood. 

THIRD: — The cheeks should then be put on a 
coarse wire screen, or a perforated galvanized iron 
pan placed in a cooler and spread out as thinly as 
possible, so as to give them a chance to thoroughly 
chill. A thorough chilling in a cold cooler will 
require 24 hours. 

FOURTH:— The cheeks should then be salted, 
and packed into tierces; 285 lbs. should be put in- 
to each tierce. 

FIFTH:— Handle the cheeks as follows:— For 
each 285 lbs., mix in a box or tub, 3 lbs. of Freeze- 
Em-Pickle, 6 lbs. of Granulated Sugar and 24 lbs. 
of Common Salt. 

4Q iv 



B. HELLER & CO., CHEMISTS, CHICAGO. 

SIXTH:— Then put 285 lbs. of cheeks on a table 
and take half of the mixture of Freeze-Em-Pickle, 
Sugar and Salt and mix it with the cheeks thor- 
oughly; then shovel into tierces. 

SEVENTH:— If the tierces are to be headed up, 
put the heads in and take the balance of the mix> 
ture of Freeze-Em-Pickle, Sugar and Salt and 
dissolve it in 15 gallons of cold water, which pour 
into the tierces through the bung hole. Insert 
the bung, and roll the tierces. This will mix and 
dissolve the Freeze-Em-Pickle, Sugar and Salt. 
Overhaul in closed up tierces simply by rolling 
them from one end of the cooler to the other. 
They ought to be rolled at least 100 feet. 

EIGHTH: — If the tierces are to remain open, 
take 15 gallons of water in which dissolve the re- 
maining mixture of Freeze-Em-Pickle, Sugar and 
Salt, and pour this brine over the cheeks; put 
boards over the top to keep the meat from floating 
or from coming out of the top of the barrel. At 
the end of Ave days after salting, the cheeks must 
be overhauled and re-handled by transferring them 
to another tierce with a large fork made for such 
purpose; this should be repeated every five days, 
viz., on the fifth day, on the tenth day and on the 
fifteenth day. After each overhauling, the same 
brine is always used to pour over the meat. If 
the cheeks are to be kept for any length of time, 
they should have another overhauling 25 to 30 
days from the day they were packed. Cheek 
meat slimes considerably making it difBcult to 
cure. When the cheeks are overhauled, if the 
pickle is thick and ropy, new brine of the same 
strength as the original brine will have to be made 
and poured over them, instead of the old brine. 



SO 



B. HELLER & CO., CHEMISTS, CHICAGO. 



The cheek meat must be thoroughly washed in 
cold water before being put into fresh brine. 

CURING HOG LIVERS. 

Cut off plucks and chill livers thoroughly; then 
pump them in three or four places with a long 
slender open nozzle, about ^ to ^ inch in diam- 
eter. Stick the nozzle of the brine pump into the 
different veins on the lower side of the livers and 
pump them until they swell up from the pressure 
of the brine; then lay them out on a rack for 24 
hours in a cooler and allow the blood to ooze out 
of them. 

PUMPING PICKLE FOR LIVERS. 

Make a pumping pickle for livers as follows:— 

1 lb. of Fbbezb-Em-Pioele, 
15 lbs. of Commou Salt, 
5 gal. of Water. 

On the next day after the livers have been 
pumped, pack them in a 60° common salt brine; 
nothing else need be added. In this way, the 
livers can be kept for a long time. When pick- 
ling livers, it is absolutely necessary that all ani- 
mal heat should be extracted from them, and that 
they should be properly chilled and cooled, other- 
wise, they will not keep. 

CURING BEEP LIVERS. 

Cut off plucks and chill livers thoroughly. 
Pump the curing brine into them in three or four 
places by using a long slender open nozzle about 
^to^ inch in diameter, which insert into the 
different veins on the lower side of the livers. 
The brine should be forced into them until the 
pressure swells them up; after pumping them, lay 

51 



B. HELLER & CO., CHEMISTS, CHICAGO. 



them out on a rack for 24 hours in a cooler and 
allow the blood to ooze out of them. The pump- 
ing brine for beef livers is made the same as the 
brine for hog livers as follows: — 

1 lb. of Fbeeze-Em-Pioklb, 
15 lbs. of Common Salt« 
5 gal. of Water. 

The day after the livers have been pumped, they 

should be packed in a 60° common salt brine; 

nothing else need be added. All animal heat 

must be thoroughly extracted, and the livers must 

be properly chilled and cooled. 

DIRECTIONS FOR CURING LEAN BUTTS FOR 
BONELESS HAMS. 



LIGHT WEIGHT BUTTS. 

is lbs. of Common Salt, 
1 lb. of Fbeeze-Em-Piokle. 
2 lbs. Granulated Sngar. 
5 gals, of Cold Water. 

Gnre in this brine 20 to 30 days. 



HEAVY WEIGHT BUTTS. 

C 9 lbs. of Common Salt. 
Use for 100 lbs. ) 1 lb. of Fbebzk-Em-Pioklb. 

Heavy Weight Butts. 1 2 lbs, of Granulated Sugar, 

V 5 gals, of Cold Water. 

Gore in this brine from 30 to 40 days according to size. 



First. — Sort the Butts separating the Light 
Weight Butts and the Heavy Weight Butts. 

Second. — Take enough of any one size of the 
assorted Butts to fill a tierce which will be 285 lbs.; 
then thoroughly mix together in a large pail or 
box the following proportions of Freeze-Em- 
Pickle^ the very best and purest Granulated 
Sugar and Salt: 

Use for 285 lbs. of Light Weight Butts, 3 lbs. of 
Frecze-Em-Pickle, 6 lbs. of Granulated Sugar, 
and 24 lbs. of Salt. 



^ 



B. HELLER & CO., CHEMISTS, CHICAGO. 

For 2S5 lbs. of Heavy Weight Butts, 3 lbs. of 
Freeze-Em-Pickle, 6 lbs. of Granulated Sugar, 
and 27 lbs. of Salt. 

How to Cure Butts in Open Tierces. 

When the tierces or barrels in which these 
Butts are cared, are not to be headed up, but are 
left open, use half of the Freeze-Em-Pickle, Sugar 
and Salt for rubbing as follows: 

First. — Rub each Butt well with some of the 
mixture of Freeze-Em-Pickle, Sugar and Salt. 
Sprinkle a little of the mixture in the bottom of 
the tierce. 

Second. — Pack the Butts in a perfectly clean 
tierce. The mixed Freeze-Em-Pickle, Sugar and 
Salt that is left after rubbing should be used 
for makmg the brine. It will require 15 gallons 
of brine for each tierce of Butts. Make the 
brine by dissolving in cold water all the mixed 
Freeze-Em-Pickle, Sugar and Salt that is left 
after the Butts are rubbed. Stir well for a 
minute until it is dissolved, and then pour this 
brine over the meat. When curing only a small 
quantity of Butts, cut down the proportions of 
Freeze-Em-Pickle, Sugar and Salt, also the quan- 
tity of water, according to the quantity of Butts 
to be cured. 

Quantity of Brine to Use for Curing 100 lbs. 
of Butts. 

Five gallons by measure, or 42 lbs. by weight, is 
the approximate amount of water to use for every 
100 lbs. of meat. 

Tierces, after being packed with 285 lbs. of 
meat, will hold about 15 gallons of water. When 



53 



B. HELLER & CO., CHEMISTS, CHICAGO. 



curing Butts in vats or open barrels, whether 
in small or large quantities, always use not 
less than 5 gallons of brine to 100 lbs. of meat, 
as this makes the proper strength and a sufficient 
brine to cover the meat. 

The Use of Molasses and Syrup Barrels. 

Never use old molasses barrels, or syrup bar- 
rels for curing meat, unless they have been first 
thoroughly scoured and steamed, and cleansed 
with our Ozo. It is best to use oak tierces, and 
always be sure that they are perfectly clean and 
sweet before putting the meat into them to cure. 

Shape of Vats. 

Sometimes vats of certain shapes require more 
brine to cover the meat than others, and in such 
cases, a proportionate amount of Freeze-£m- 
Fiekle, Sugar and Salt should be added to the 
necessary amount of water to make sufficient 
brine to cover the meat. 

How to Overhaul Butts When Curing in 
Open Packages. 

On the fifth day after packing each lot of Butts, 
it is necessary that they should be overhauled. 
This must be repeated seven days laterj again in 
ten days, and a final overhauling should be given ten 
days later. Overhauling Light Butts three times, 
and Heavy Butts four times while curing, and at 
the proper time in each instance, is very impor- 
tant, and must never be forgotten, especially when 
curing with this mild, sweet cure. Overhauling 
means, to take the Butts out of the brine and to 
repack them in the same brine. The proper way 

54 



B. HELLER & CO., CHEMISTS, CHICAGO. 



to overhaul is to take a perfectly clean tierce, Bet 
it next to the tierce of Butte to be overhauled, 
pack the meat into the empty tierce, and then put 
this same brine over the meat. 

How to Cure Butts in Closed up Tierces. 

Largd packers who employ coopers, should 
always cure Butts in closed up tierces, as this is 
the best method known. 

First. — Mix the proper proportions of Freeze- 
Em-Pickle, Sugar and Salt, for the different size 
Butts to be cured. These proportions are given 
in the foregoing table, under the heading, "Light 
Weight Butts, and Heavy Weight Butts." If the 
tierces are to be headed up, use half of the Freeze- 
Em-Fickle, Sugar and Salt, for rubbing the Butts, 
and the half that is left over after the Butts are 
rubbed, should be dissolved in the water which is 
to be used to fill the tierce. Rub each Butt well 
before packing; put only 285 lbs. of meat in each 
tierce, and then head them up. 

Second. — Lay the tierces on their sides and fill 
them through the bung hole, with water in which 
the half of Freeze-Em-Fickle, Sugar and Salt 
left over after rubbing, has been dissolved. 

Third. — Insert the bung and roll the tierces. 
This will mix and dissolve the Freeie-Em-Fickle, 
Sugar and Salt. 

Fourth. — Overhaul five days after packing; 
again seven days later, again in ten days, and once 
more ten days thereafter. At each overhauling, 
examine each tierce for leaks; if any of the 
Pickle has leaked out, knock the bung in and 
refill. Remember to overhaul Light Butts three 
times, and Heavy Butts four times. 

Fifth. — Overhaul Butts in closed up tierces, 

55 



B. HELLER & CO., CHEMISTS, CHICAGO. 



simply by rolling the tierces from one end of the 
cooler to the other. They ought to be rolled at 
leaet 100 feet. 

Rolled Boneless Ham or Ham Sausage. 

After the Butts are thoroughly cured, they 
should be stuffed in beef bungs; if they are large 
only one should be stuffed in each casing; if 
they are small, two can be stuffed together. The 
casings should be tied off at each end, and then 
wound with a heavy string, which should be wrap- 
ped as tightly as possible. Perforate the casings 
with a fork so as to let out any air that may be in 
them; then smoke the Ham Sausages ovei night 
in a cool smoke; in the morning boil them in 
Zanzibar Carbon water, if it is desired to cook 
them, but if they are to be sold uncooked, dip 
them in boiling water for five minutes in which 
enough Zanzibar Carbon has been added to main- 
tain a nice color. 

See page 91 for full information in regard to 
Zanzibar Liquid Ham Smoke. See paragraph 
on temperature for curing meat on page 35. 

HOW TO CURE THE MEAT FOR LUNCH HAM 
OR NEW ENGLAND PRESSED HAM. 

Freeze-Em-Pickle is especially adapted for cur- 
ing pork trimmings which are used for Berliner 
Hams, Lunch Hams, Boneless Hams, New Eng- 
land Pressed Hams, etc. It will cure and preserve 
pork trimmings perfectly, and will give them a 
rich delicate sugar-cured ham flavor. It does not 
draw the albumen out of the meat, but the nat- 
ural binding qualities are retained, and the meat 
has a rich, red, cured-meat color. Trimmings 

r^—— ™^™^-^-~™— *°'"™°*— ^""""^ '" ' ' "^^1— nmrriinnMnnrwiiim— — n— — 

<6 



B. HELLER & CO., CHEMISTS, CHICAGO. 



cured with Freeze-Em-Pickle can be kept in cold 
storage for a year without getting too salty or be- 
coming short and losing their nice flavor and 
binding qualities. 

The following directions must be carefully fol- 
lowed to get the results desired: — 

FIRST:— The trimmings should not be larger 
than an egg^ and should be as uniform in size as 
possible. 

SECOND:— Do not run the trimmings through 
an Enterprise Grinder to cut them up before pack- 
ing them, as it has a tendency to heat the meat. 

THIRD:— Trimmings that are to be held for 
any great length of time must be as fresh as pos- 
sible; if they should be somewhat slimy, they 
should be washed thoroughly in cold common salt 
brine and allowed to drain until quite dry. Never 
mix or salt trimmings that become slimy, with 
fresh ones; always pack them separately. 

FOURTH:— It is absolutely necessary that the 
meat should be thoroughly chilled, and that the 
packing should be done in the cooler so that the 
temperature of the meat will not get above the 
temperature in which it is to be cured. 

FIFTH:— For each 100 lbs. of trimmings, take 
1 lb. of Freeze-Em-Pickle, 2 lbs. of best Granulated 
Sugar and 4 lbs. of Common Salt, and mix these 
thoroughly with the meat. Mixing thoroughly is 
very important; it should be carefully done so as 
to insure a uniform cure. 

SIXTH: — Have the tierces or barrels perfectly 
clean and sweet; then sprinkle a little salt on the 
bottom, and fill the barrel or tierce about one- 
quarter full of salted meat, and pound it down 
hard with a tamper. Do the same when the bar- 
rel is half full and continue in this manner until 



B. HELLER & CO., CHEMISTS, CHICAGO. 

the barrel is filled. This tamping is done to ex- 
pel all the air between the pieces of meat, and it 
is an important factor to insure a uniform cure 
and color. If the trimmings are to be kept any 
length of time, it will be necessary that the tierces 
or barrels should be headed up, and they should 
always be filled with meat as much as possible. 
When trimmings are to be used as soon as cured, 
it is not necessary to head them up, simply put a 
top on them and weight them down, or cover them 
with a clean cloth and put a layer of salt two or 
three inches thick, over the top of the cloth. This 
will keep out the air and will give good results. 
The trimmings will be cured in from two to three 
weeks, and are then in a perfect condition to be 
made into New England Pressed Hams, etc. They 
need not be soaked in water, nor need any salt be 
added as they are ready for instant use just as 
they are and will have a most delicious sugar- 
cured ham flavor. 

See paragraph on Temperature for Curing 
Meats on page 35« 

HOW TO MAKE NEW ENGLAND PRESSED HAMS. 

After the meat is cured, it should be stuffed in 
beef bungs and should be smoked about three 
hours, but this depends upon the smoke house 
and whether wood or sawdust is used. It may 
be necessary to smoke the hams still longer. Boil 
the hams in a temperature of 180 degrees Fahren- 
heit for 13^ hours, then reduce the temperature 
to 170 degrees Fahrenheit and remove the bams 
at the expiration of one hour. After the hams 
are boiled, they should be laid out on a table in 
the cooler, and then boards should be placed on 

- 



B. HELLER & CO., CHEMISTS, CHICAGO. 



top of the hams and the boards should be weight- 
ed down with heavy stones. 

CURING AND PRESERVING BEEF TRIMMINGS 
FOR BOLOGNA. 

There are seasons of the year when beef trim- 
mings and bull meat can be bought at a very 
low price. This meat can be very easily packed 
with Freeze-Em-Pickle, and stored in a cooler to 
be kept until the meat is high; it can then be 
worked into bologna with the best results. In 
fact, beef that has been preserved with Freeze- 
£m-Fickle will make better bologna than fresh 
beef, and the bologna after it is made will keep 
much better than bologna made with fresh meat. 

The large packers make their greatest profit by 
filling their packing houses when meat is cheap, 
and keeping it until the prices are high enough to 
justify them in selling it at a good profit. The 
small sausage maker should adopt the same means 
for making money; he should buy his beef trim- 
mings when they are cheap, keep them until they 
are high and then work them into bologna. There 
are certain seasons of the year when bulls can be 
bought at a very low price. They can be trimmed 
out, and the meat packed with Freeze-Em-Pickle, 
Bull meat preserved with Freeze-Em-Pickle and 
salted for a month or so, will make much finer 
bologna than fresh bull meat. 

DIRECTIONS FOR SALTING BEEF TRIMMINGS. 

First: — Trim out the beef and cut it into small 
pieces to average about the size of potatoes; and 
then spread the meat on the floor or in pans 
on racks in the cooler for 24 hours, so that it 
will become thoroughly chilled. 

59 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Second: — 

For Every 100 Ibe. fl lb. of Febeze-Em-Pioklb, 
of Trimmings nee j 4 lbs. Common Salt. 

Third.— Mix the Freeze-Em-Pickle, Salt and 
Trimmings together thoroughly, so that some of 
the Salt and Freeze- Em -Pickle, will be sure to 
get to all parts of the meat. 

Fourth. — Take perfectly clean tierces, and 
sprinkle a handful of Salt on the bottom of each 
tierce and pack the trimmings in them as tightly 
as possible; the meat should be tamped with a 
tamper when the tierce is one-quarter full; again 
when it is one-half full; again when it is three- 
quarters full, and again when it is full. It must 
be packed as tightly as possible to prevent the air 
from getting between the meat. Put a handful of 
salt over the top of the meat and if the meat is to 
be kept for six months or a year, it is advisable to 
put the heads into the barrels, but if it is to be 
kept for only a few months, simply put a clean 
cloth over the top of the meat and then put over 
it a layer, two or three inches thick of dry salt. 
This will exclude the air and keep the top meat 
from getting dry and dark. The Beef Trimmings 
when handled in this way, and stored for some 
time, will make better bologna than fresh meat, 
while at the same time, the bologna will keep 
much longer and give much better satisfaction 
than if fresh trimmings were used. 

Temperature of Cooler for Beef Trimmings. 

See paragraph on Temperature for Curing 
Meats on page 35. 

CURING BEEF CHEEKS FOR BOLOGNA. 

First: — The cheek meat should be cut out of 



6o 



B. HELLER & CO., CHEMISTS, CHICAGO. 

the heads as soon after the beef is killed as pos- 
sible, and the gristle should be cut through length- 
wise, two or three times. All the fat can also be 
trimmed off or left on, just as desired; in a large 
slaughtering establishment, the fat is worth more 
in the tank than in the sausage. 

Second:— The cheeks should then be thrown 
into ice water and allowed to remain there for an 
hour or two. This will draw out all the slime and 
blood. 

Third:—- The cheeks should then be spread out 
thinly on the floor, or put on coarse wire screens, 
or on perforated galvanized iron pans, in a cooler. 
They should be spread out as thinly as possible 
so as to thoroughly drain and chill. 

Fourth: — After they are thoroughly chilled, 
which will take 24 hours, they should be salted. 

DIRECTIONS FOR DRY SALTING BEEF CHEEKS. 

Use for 100 lbs. Jl lb. of Fbeeze-Em-Picklb, 
Beef Cheek Meat"! 4 lbs. of Common Salt. 

First. — Mix the proper quantities of Freeze- 
Em-Pickle and Salt together in a pail or box, for 
100 lbs. of cheek meat, and then thoroughly mix 
this mixture with the meat. 

Second: — Take a perfectly clean tierce, sprinkle 
a handful of salt on the bottom; put the salted 
cheek meat into the tierce and tamp it down with 
a tamper as hard as possible. 

Third: — Continue mixing the same proportions 
of Freeze-Em-Pickle and Salt to every 100 lbs. of 
meat to be salted; then keep on packing 100 lbs. 
into the tierce at one time, tamping down each 
100 lbs. until the tierce is entirely filled. The 
object in tamping it with a tamper is to get all 
the air out and to close up all the loose cavities 

6t 



r— — ' 

B. HELLER & CO., CHEMISTS, CHICAGO. 



in the tierce. The less air space in the tierce, the 
better the cheek meat will cure and keep. 

Fourth. — If the tierces are to be headed up, 
sprinkle a handful of salt on the tops of the tierces 
and put in the heads, being careful that the 
tierces are as full as possible before the heads are 
put in. 

Fifth: — If the tierces are to remain open, they 
can be covered with a clean cloth and a layer of 
about two or three inches thick of dry salt should 
be put over the top of the cloth. This will ex- 
clude the air and keep the top meat from getting 
dry and dark. 

Sixth:— Cheek meat that has been properly 
chilled and packed in this manner can be kept for 
any length of time and need not be overhauled. 
It can be kept for a year or longer and whenever 
it is taken out of the barrel and used, it will make 
the finest kind of bologna with a beautiful color 
and a delicious flavor. Dry salted cheek meat 
makes much better bologna than the pickled 
cheek meat. Sometimes cheeks are very low in 
price, and they can be packed and stored as above 
directed and kept until the market advances; by 
this method quite a sum of money can be made 
each year. 

Seventh: — See paragraph on Temperature for 
Curing Meats on page 35. 

CURING BEEF AND PORK HEARTS FOR BOLOG- 
NA AND OTHER SAUSAGE. 

First: — As soon as the beef or hog is slaughter- 
ed, the hearts should be cut open; the pork hearts 
should be cut into four squares, and the beef 
hearts into six or eight pieces, being sure to cut 

62 



B. HELLER & CO., CHEMISTS, CHICAGO. 

them BO that all the crevices are open and exposed. 
They should then be placed in ice water in which 
they should be allowed to remain for two to 
three hours. 

Second:— Spread the hearts on the floor, or in 
trays on racks in a cooler as thinly as possible, 
and allow them to chill for 24 hours; they must be 
thoroughly chilled so that all animal heat leaves 
them. 

Use for 100 lbs. of f 1 lb. of Frebze-Em-Pioki. k, 
Beef or Pork Heartsl 4 lbs. of Common Salt. 

Third: — Mix the proper quantity of Freeze-Em- 
Pickle and Salt together in a pail or box, for 100 
lbs. of hearts, and then thoroughly mix this mix- 
ture with the cooled hearts. 

Fourth: — Take a perfectly clean tierce, and 
sprinkle a handful of salt on the bottom; put the 
salted hearts into the tierce and tamp them down 
with a tamper as hard as possible. 

Fifth: — Continue mixing the same proportions 
of Freeze-Em-Pickle and Salt to every 100 lbs. of 
hearts; then pack them into the tierce tamping 
down each 100 lbs. until the tierce is entirely fill- 
ed. The object in tamping with a tamper is to get 
all the air out and to close up all the cavities in 
the barrel. The less air cells in the barrel, the 
better the hearts will cure and keep. 

Sixth: — If the tierces are to be headed up, 
sprinkle a handful of salt on top of the tierces and 
put in the heads, being careful that the tierces are 
as full as they possibly can be before the heads 
are put in, and also that the tierces are perfectly 
sweet before packing. 

Seventh — If the tierces are to remain open, 
they can be covered with a cloth and about two or 
three handfuls of dry salt should be put over the 

63 



I 



B. HELLER & CO., CHEMISTS, CHICAGO. 

top of the cloth. This will exclude the air, and 
will keep the top meat from getting dry and dark. 

Eighth:— Hearts that have been properly chilled 
and packed in this manner can be kept for any 
length of time and need not be overhauled. They 
can be kept for a year or longer, and whenever 
taken out of the tierces to use, they will make the 
finest kind of bologna and such sausage as hearts 
can be used for. Quite a quantity of properly 
cured hearts can be used in the manufacture of 
sausage with very good results. They will have a 
beautiful color and a delicious flavor. Hearts 
should never be pickled for bologna, but should 
always be dry salted as above directed. It is very 
often the case that hearts can be bought at a 
small cost when the market is low, and if so pur- 
chased and packed and stored as herein directed 
until the market advances and meat is high, they 
can be made into bologna with a very handsome 
profit. 

Ninth: — See paragraph on Temperature for 
Curing Meats on page 35. 

DIRIBCTIONS FOR MAKING BOLOGNA. 

For 100 lbs of Bologna take:— 

60 lbs. of Beef Trimmings, 
10 lbs of Pork Trimmings, 
5 lbs. of Pork Speck, (Back Fat) 
2 lbs. Bull- Meat Flour, 
3!^ lbs. of Salt, 

1 lb of Prepared Bologna Seasoning, 

2 oz. of Bo8alin« Berliner Eonservirungs-Salze. 
25 lbs. of Cold Water. 

This will make 100 lbs. of elegant bologna. 

First: — Salt the pork and beef trimmings a day 
or two ahead, using from three to four lbs. of salt 
to 100 lbs of meat and 1 lb. of Freeze-Em-Pickle. 

Second: — When making bologna use the pork 
and beef in the proportions ae stated above and 

64 



B. HELLER & CO., CHEMISTS, CHICAGO. 

when about half chopped add the speck (or fat). 

Third: — After adding the fat, add sufficient salt 
so as to have 33^ to 4 lbs. to 100 lbs. of finished 
bologna and add 1 lb. of Prepared Bologna Sea- 
soning. 

Fourth: — Take half of the 25 lbs. of water 
which is to be added to the bologna and mix into 
it the 2 lbs. of Bnll-Meat Flour then work it into 
the meat. 

Fifth: — Take the balance of the 25 lbs. of cold 
water and dissolve 2 oz. of Rudolph Gebhard's 
Rosaline Berliner Konservirungs-Salze in a cup of 
hot water and add it to the cold water; then add 
this red water to the 75 lbs. of meat in small quan- 
tities, little by little, until all of the 25 lbs. has 
been added. If the water is added in small quan- 
tities at a time, the meat and Bull-Meat Flour will 
absorb all of the 25 lbs., but should all or even 
one-half of the water be added at once, the meat 
will not absorb it as it otherwise would. 

Sixth: — If a garlic flavor is desired, add one 
tablespoonful of Tacunm Garlic to the meat while 
it is being chopped. The Taonum Garlic is the 
best Garlic to use, as it does not give an aftertaste 
or leave an offensive odor on the breath. 

Seventh: — After the meat is chopped to the 
proper fineness, stuff in beef rounds, beef bungs 
or middles, and boil round bologna 30 minutes in 
water 160 degrees hot, and long bologna from 45 
to 60 minutes according to their thickness. If 
large bologna is desired, stuff the meat in beef 
bung casings and cook them from 1}^ to 1}4 hours 
in water 155 degrees hot; vary the time according 
to the thickness of the sausage. 

Eighth: — Always add Zanzibar Carbon to the 
water in which bolognas are boiled, as it dries the 



B. HELLER & CO., CHEMISTS, CHICAGO. 

casings and preserves them, and produces a beau- 
tiful smoke color which will be lasting. 

A book on Coloring and Smoking Meats with 
Zanzibar Carbon will be sent to anyone free for 
the asking. 

HOW TO ADD WATER TO MEAT. 

The secret in getting a large quantity of water 
into the meat depends entirely upon the way that 
the water is added. A large quantity of water 
can be added to a block of meat by putting in two 
or three pounds at a time while the meat is being 
chopped, and haying it thoroughly absorbed be- 
fore more is added; however, it would be found 
impossible to add a lar£:e quantity of water to 
the meat if it were all put in at once. By adding 
the water in small quantities, at a time, the meat 
will absorb it and remain firm and doughy, but if 
it were all added at once, the meat would be soft 
and spongy. 

FRANKFORT SAUSAGE. 

Frankfort Sausage is made in most cases in ex- 
actly the same manner as bologna with the excep- 
tion that it is chopped very fine and Frankfort 
Sausage Seasoning is used. To make extra fine 
Frankfort Sausage use two parts of beef and one 
part pork, and add a tablespoonful of ground 
mace to every 100 lbs. of meat, in addition to the 
seasoning. 

If veal is used in Frankfort Sausage, it improves 
it considerably, but the price of veal is so high 
that it is very seldom used. Stuff in sheep casings 
and smoke lightly, then dip them in hot water for 
five Jiinutes in which Zanzibar Carbon has been 



00 



B. HELLER & CO., CHEMISTS, CHICAGO. 

added. Dipping them in hot water swells them 
and takes out all the wrinkles. After they have 
been dipped, pour a pail of hot water over them 
to wash off all adhering grease; then dip them for 
a minute or two in ice water to cool. This will 
make them contract so rapidly that they cannot 
wrinkle or shrink; then put in a cooler to hang up 
and cool. 

WHY WOODEN TANKS ARE BETTER THAN IRON 

TANKS FOR BOILING SAUSAGE WHEN 

COLORING IS USED. 

In boiling Frankfort Sausage, Bologna, Bone- 
less Hams, etc., as a rule, coloring is used in the 
boiling water. A certain amount of grease always 
comes to the top of the water and floats; this 
grease always takes on a quantity of color. When 
the sausages are taken out of the water, a portion 
of this colored grease will run onto the casings 
and adhere to them. When the sausages are cool, 
this colored grease rubs off which makes them 
look smeary, while they color anything they come 
in contact with; therefore, it is advisable if it can 
be done, to always skim off the top of the kettle 
before removing the sausages. This skimming of 
the fat cannot always be done, because the sau- 
sages are in the way, and where iron kettles are 
used, this colored grease adheres to the sides of 
the kettle and smears onto the sausages while 
they are being boiled. It is almost impossible to 
get this grease off, and clean the kettles except 
by scouring them with a strong soda solution, or 
with B. Heller & Co.'s Ozo, every time the kettles 
are empty. On the other hand, when wooden 
vats are used, the wood becomes water-soaked, 

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B. HELLER & CO., CHEMISTS, CHICAGO. 



and the colored grease will not adhere to it at all, 
but will slip off the same as water will from an 
oily surface. Therefore, we recommend the use 
of wooden tanks instead of iron ones for boiling 
sausages with color. They can be kept much 
cleaner and much neater than iron tanks and the 
sausages will look much cleaner and brighter. 

DIRECTIONS FOR MAKING PORK SAUSAGE. 

Take 100 lbs. of Pork Trimmings, and while 
chopping, add: — 

2 lbs. of Bnll-Meat Flour, 

3 lbs. of Salt, 

1 lb. of Prepared Pork Sausage Seasoning, 

2 oz. of Fbkezb-Em; 

then, little by little, add 25 to 50 lbs. of cold water 
depending upon the season of the year. 

This will make a most delicious Pork Sausage. 
By adding Freeze-Em, we guarantee that the 
Sausage will keep in a fresh, sweet condition, and 
that it will retain its fresh color. 

Ball Meat Flour makes a great improvement 
in pork sausage. It absorbs the grease so that 
when the sausage is fried, it keeps all of the juice 
and fat of the meat within it creating a most de- 
licious and appetizing flavor. It also makes Pork 
Sausage easier to digest. Pork Sausage made 
with it can be eaten and relished by people who 
cannot eat pork in any other way. 

HOW TO CURE MEAT FOR HEAD CHEESE. 

All meat for head cheese can be cured in the 
same kind of brine that is used for Corned Beef. 
See directions for curing Corned Beef page 22. 
The only fresh meat that should be used in mak- 
ing Head Cheese is fat pork and it should have a 
nice, white, fat appearance. 



68 



B. HELLER & CO., CHEMISTS, CHICAGO. 



DIRECTIONS FOR MAKING HEAD CHEESE. 

The proper meat to use for making Head Cheese 
is pickled meat, but it can also be made of fresh 
meat if it is desired. Head Cheese made of pick- 
led meat is much better and will keep longer than 
that made of fresh meat. 

First; — Cure the heads in a 60 degree brine 
from 10 to 14 days. Make the brine as follows: — 

1 lb. of Fbeezk-Eu-Pxoelb, 
SV2 lbs. of Halt, 
5 gals, of Water. 

Second. — Boil the heads slowly, and long 
enough so that the meat can be easily stripped 
from the bone. 

Thibd:— Boil the hog rinds and the hog fat in 
nets at the same time as when boiling the heads. 
When the rinds are almost cooked through, re- 
move them from the kettle and chop or grind them 
fine. The fat when cooked, should be cut up 
into 1J4: to 1}4 inch square blocks. 

Fourth:— Also boil about 15 lbs. of cured hog 
tongues, and when they are cooked, cut them in 
strips. 

Fifth.— The proper proportions for making 
good Head Cheese are as follows; but, the quan- 
tity of the different kinds of meat can be varied 
according to the stock on hand: — 

10 IbB. of Fresh Hog Back Fat, 

15 lbs. of Cared Hog Tongues, 

25 lbs. of Hog Rinds, 

60 lbs. of Cared Hog Head Meat (after removal 

from bone), 
2 lbs. of Ball-Meat Flour, 
1 lb. of Prepared Head Cheese Seasoning, 
1 lb. of Rudolph Gebhard'e White Berliner Kon- 

servirungS'Salze. 

If any salt is needed add sufficient to suit the 
taste. If the meat is fully cured, no salt need be 
added. 
Sixth:— The 60 lbs. of head meat must be cut 

bg 



B. HELLER & CO., CHEMISTS, CHICAGO. 

into small pieces % at % inch in size either by 
hand or by machine. 

Seventh:— -The rinds must be cut fine; the finer 
the better. 

Eighth: — The Tongues must be cut into strips. 
The more Tongues used, the better will be the 
Head Cheese. 

Ninth: — Mix thoroughly together the Tongues, 
Rinds, Head Meat, Bnll-Meat Flonr, the Pre- 
pared Head Cheese Seasoning and Konservirungs- 
Salze. At the same time, mix into the meat as 
much of the water in which the meat was boiled 
as the meat will absorb while being mixed. This 
boiling water contains the gelatine which will 
help to bind the meat. 

Tenth: — After these are all mixed, stuff in beef 
bungs or hog stomachs and boil in water 155 de- 
grees hot until they are cooked through; this will 
require one to one and one-half hours depending 
upon the thickness of the sausages. 

Eleventh: — ^When cooked, remove from the 
kettle and place in cold water until they are prop- 
erly cooled; then lay them on boards and press 
them down by putting boards over the Head 
Cheese with weights on them. Head Cheese is 
sometimes smoked after it is pressed; or it may be 
dipped in Zanzibar Liquid Ham Smoke which 
will give it a fine smoke flavor. 

Twelfth:— Rub the Head Cheese the following 
day with Rudolph Gebhard's White Berliner 
Konservirungs-Salze in order to prevent them 
from getting slimy. 

DIRECTIONS FOR MAKING LIVER SAUSAGE. 

Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks; 
the entire head can be used instead of the necks, 



70 



B. HELLER & CO., CHEMISTS, CHICAGO. 



or the trimminge which are cut from bellies will 
work into Liver Sausage very nicely. 

First: — Scald the Livers by pouring boiling 
hot water over them or dip them into boiling water 
until they are scalded through to the center. 
Then throw them into ice water or put them into 
a tub of cold water and allow the water to run 
into the tub until the Livers are cooled through 
to the center, otherwise, they might sour in a 
short time. 

Second: — Cook the Hog Necks, Heads or Bellies 
and remove all the meat from the bone. 

Third: — Chop the meat as fine as possible. 
When an Enterprise Grinder is used, grind the 
meat as fine as it can be ground through a fine 
plate; then add the Livers, which have also been 
ground as fine as it is possible to get them. The 
finer and better the Livers and Fat are ground, 
the finer and better will be the Liver Sausage. 

Fourth:— When grinding, add to 100 lbs. of 

Sausage: — 

2 Large Size Onions, 
BVi lbs. Ball-Meat Flonr, 
1 lb. of Prepared Liver Sansage Seasoning, 
Me lb. of Radolph Gebhard's White Berlin- 
er Konservirangs-Salze. 

All of these should then be well mixed, and as 

much of the water in which the meat was boiled, 

should be added to the mixture as the meat will 

absorb. 

Fifth: — Stuff very loosely into hog or beef cas- 
ings, and boil very slowly, otherwise, they will 
burst; never have the hot water hotter than 155 
degrees. The length of time to boil is ^ to 1^4 
hours which will depend entirely upon the thick- 
ness of the sausage. 

Sixth: — After they are boiled, place in ice water 
in which they should be kept until they have been 



B. HELLER & CO., CHEMISTS, CHICAGO. 



chilled through to the center; then remove them 
from the water and place in the cooler. After the 
sausages are chilled rub the casings with some 
White Berliner Konservirungs-Salze, if you wish 
to prevent the sausage from getting slimy. 

DIRECTIONS FOR MAKING BRAUNSCHWEIQER 

LIVER SAUSAGE. 

Braunschweiger Liver Sausage is made of neck 
pieces from lean hogs, hog livers, gut fat, trim- 
mings from bellies and back fat, all of which must 
be steamed before being chopped. For 150 lbs., 
or less amounts in the same proportion, take: — 

10 lbs. of Gut Fat, 

30 lbs. of Belly Trimmings, 

20 lbs. of Back Fat, 

40 lbs. of Neck Pieces, 

50 lbs. of Hog Livers. 

First: — Take the above quantities, put them in- 
to a kettle and steam them at about 180 degrees 
to 190 degrees until the meat is tender. Care 
must be taken that the water does not boil. It 
should not be hotter than 190 degrees or just 
enough agitated to make it simmer. 

Second. — Separate the livers from the other 
meat that has been steamed and chop it or grind 
it fine. 

Thikd: — Take all of the other meat out of the 

kettle, strip it from the bones and rinds, put it in 

a chopper or grinder, and chop, rock or grind fine. 

While chopping, add: — 

3 Large Size Onions, 
5 lbs. of Bull. Meat Floor, 
1^ lbs. of Prepared Liver Sausage Seasoning, 
H lb. of Rudolph Gebhard'* White Berliner 
Eonservimngs-Salze, 

and as much of the soup in which the meat was 
steamed as the meat will absorb. 
Fourth: — Then put all of the chopped meat, 



73 



B. HELLER & CO., CHEMISTS, CHICAGO. 



including the livers, into a trough and miz all the 
meat thoroughly, adding as much more of the 
soup while mixing, as the mixture will absorb. 

Fifth: — Stuff loosely into hog middles or hog 
bungs, and boil very slowly, otherwise they will 
burst; boil them until they are filled and swell 
out. Never have the hot water hotter than 155 
degrees. The length of time to boil is 3^ to 1^^ 
hours, which will depend entirely upon the thick- 
ness of the sausage. 

Sixth: — After they are boiled, place in cold 
water in which they should be kept until they 
have been fully chilled through to the center, but 
while chilling the sausages must be turned fre- 
quently to keep the grease from congealing to one 
side; then remove from the water, and place in a 
cooler. After the sausages are chilled, rub the 
casings with some White Berliner Konservirungs- 
Salze, if you wish to prevent the sausages from 
getting slimy. 

DIRECTIONS FOR MAKING BLOOD SAUSAGE. 

To make 100 lbs of Blood Sausage, use the fol- 
lowing proportions which we will call Formula, 
No. 1:— 

20 lbs. of Cheek Meat, either fresh or salted, 
15 lbs. of Hearts, either fresh or salted, 
15 lbs. of Pork Rinds, either fresh or salted, 
20 lbs. of Pork Speck (back fat), either fresh 

or salted, 
25 lbs. (3 gallons) of Hog or Beef Blood, 
2 lbs. of Ball-Meat Flour, 

1 lb. of Prf^pared Blood Saasage Seasoning, 
SVt lbs. of Salt, 

2 oz. of Fbeezb-Em. 

Salted meat is preferable in making Blood Sau- 
sage but fresh meat can be used if desired. 

First:— Take 25 lbs. of fresh Hog or Beef Blood, 
to which add 2 oz. of Freeze-Em, and stir until 



B. HELLER & CO., CHEMISTS, CHICAGO. 



the blood remains thin and will not congeal. The 
Freeze-Em will preserve the blood and sausage 
when it is finished. 

Second:— Put the Pork Rinds in a pudding net 
and boil until about three-quarters done. Care 
must be taken not to boil them too long, otherwise 
they will become too pulpy when boiled the sec- 
ond time in the sausage. 

Third.— Boil the Cheek Meat and Hearts until 
done. The Cheek Meat and Hearts should be 
boiled as slowly as possible. The slower the boil- 
ing the better will be the Sausage. 

Fourth. — After they are cooked, put the Pork 
Rinds in a chopper or Enterprise grinder and cut 
them as fine as possible. The finer the better. 
After the Cheek Meat and Hearts have been cook- 
ed, they should be cut up coarse by hand, or 
chopped coarse in a chopper. 

Fifth:— The Pork Back Fat must be scalded by 
pouring boiling water over it for a few minutes. 
It should then be cut into small square cubes 
by hand or with a pork back fat cutting machine. 

Sixth: — After the meat and fat are all cut, add 

to it: — 

2B lbs. of Blood, 

2 lbs. of Bull-Meat Flour, 

1 lb. of Prepared Blood Sansage Seasoning, 

3Ks lbs. of Halt, 

if the meat is fresh, but if the meat is salted, only 
add two lbs. of salt. 

Seventh: — Mix these thoroughly and stuff into 
beef bungs, beef middles or rounds. Fill the cas- 
ings only three-quarters full. 

Eighth:— Blood Sausage should be boiled very 
slowly, the water should not be hotter than 155 
degrees. The length of time for boiling depends 
entirely upon the thickness of the sausage. When 



B. HELLER & CO., CHEMISTS, CHICAGO. 



done, the sausage will float on top of the water 
and will be firm and plump. It will be necessary 
to prick the casings when boiling to let out the 
air. 

Ninth: — When the Sausage is cooked through, 
remove it from the kettle and place it in cold 
water; ice water is the best. Allow it to remain 
in this cold water until it is thoroughly cooled. 
Then, place on a board in a cooler and allow it to 
remain there 24 hours before cutting. 

Tenth: — It is always advisable to use pickled 
or dry-salt cured cheek meat and hearts for Blood 
Sausage instead of fresh ones. If you wish to 
cure them especially for Blood Sausage, they 
should be cured in a 45 to 50 degree brine made 
with Freeze-Em-Pickle, for two weeks before be- 
ing made into sausage. Some prefer to grind the 
hearts fine, and leave the cheeks coarse, and if 
this is preferred, they can be ground with the 
pork rinds. 

Eleventh: — To keep the casings from becoming 
slimy and sticky soak them for a few minutes be- 
fore they are stuffed, in a pail of water to which 
add one tablespoonful of Freeze-£m» 

The foUowicg is Formula No. 2, for making 100 
lbs. of Blood Sausage: — 

so lbs. of Pork Speck (back fat), 
85 lbs. of Pork iSnonts or Ears, 
80 lbs. of Hog or Be^f Blood, 
2 lbs. of Boll-Meat Floor, 

1 lb. of Prepared Blood Saasage Seasoning, 
SVa lbs. of Salt, 

2 oz. Freeze-Em. 

Cook and handle Formula No. 2 the same as 
Formula No. 1, with the exception of leaving out 
the hearts and cheek meat. 

DIRECTIONS FOR MAKING TONGUE BLOOD 
SAUSAGE. 

Tongue Blood Sausage is made the same as 



75 



B. HELLER & CO., CHEMISTS, CHICAGO. 



either Formula No. 1 or Formula No. 2 with the 
exception that Pickled Hog Tongues are added 
to it. The more Tongues used, the better will be 
the sausage. Always use Tongues that have been 
thoroughly cured as they will have a nice red ap- 
pearance in the sausage. Boil the Tongues until 
they are done and then cut into strips and mix in- 
to the sausage at the same time as the blood is 
added. 

DIRECTIONS FOR MAKING SUMMER SAUSAGE. 
(CERVELAT.) 

Use 70 lbs. of Pork Trimmings, 
20 lbs. of Lean Beef, 
10 lbs. of Pork Back Fat. 

First: — Before being made into sausage, the 
back fat must first be dry salted for two weeks in 
order to get it properly cured and firm. 

Second:— After the pork back fat has been dry 
salt cured, it should be cut up into small pieces 
of about one-half inch square. 

Third:— The beef should be first finely chopped; 

then the pork trimmings should be added and 

then the pork back fat. All should be chopped 

until fine and while it is being chopped add:— 

3 lbs, of Salt, 

2 to 3 oz. of Kosaline Berliner Eon- 

Be r virD ngB-Salze , 
8 oz. of the Best Granulated Sugar, 
8 oz. of Finely Ground Pepper. 

Fourth. — When the meat is chopped, it should 
be packed tightly in pans or boxes, which 
should be placed in a cooler having a tem- 
perature of about 40 degrees, these pans or boxes 
should hold about 50 lbs. and should be shallow, 
not over six to eight inches deep, so that the meat 
can be thoroughly chilled through. The meat in 
these pans or boxes should remain in the cooler 



7ft 



B. HELLER & CO., CHEMISTS, CHICAGO. 

from 4 to 6 days before it Vfill be ready to stuff 
into the casings. 

Fifth: — Stuff the sausage into hog bung casings 
or beef middle casings and hang them in a dry 
room in a temperature of about 45 to 55 degrees 
for two or three weeks. 

^Sixth: — ^They can then be smoked and are 
ready for the market. See Zanzibar Liquid Ham 
Smoke^ page 91. 

DIRECTIONS FOR MAKING ITALIAN SALAMI 
SAUSAGE. 

Take 60 lbs. of Pork Trimmings, 
20 lbs. of Lean Beef, 
20 lbs. of Fork Back Fat, 

Fibst: — Before being made into sausage, the 
back fat must first be dry salted for two weeks 
in order to get it properly cured and firm. 

Second: — Chop the pork trimmings and the 
beef quite coarse, coarser than for Summer Sau- 
sage, and when it is partly chopped, add the pork 
back fat. Salami must be made fatter than Sum- 
mer Sausage. One tablespoonful of Vacunm- 
Garlio should be added to the meat while it is 
being chopped to give it a delicious Garlic flavor. 
See page 90. The quantity may be varied in the 
above preparations according to the demands of 
the trade. 

Thibd: — When the meat is chopped, it should 
be packed tightly in pans or boxes, which 
should be placed in a cooler having a tem- 
perature of about 40 degrees; these pans or boxes 
should hold about 50 lbs. and should be shallow, 
not over six to eight inches deep, so that the meat 
can be thoroughly chilled through. The meat in 
these pans or boxes should remain in the cooler 



77 



B. HELLER & CO., CHEMISTS, CHICAGO. 

from 4 to 6 days before it will be ready to stuff 
into casings. 

Fourth: — Stuff the sausage into hog bung casings 
or beef middle casings and hang them in a dry 
room in a temperature of about 45 to 55 degrees 
for two 01 three weeks. 

Fifth: — They can then be smoked and are 
ready for the market. See Zanzibar Liquid Ham 
Smoke page 91. 

DIRECTIONS FOR MAKING HOLSTEIN SAUSAGE. 

Take 50 lbs. of Pork Trimmings, 
40 lbs. of Beef TrimmiDgs, 
10 lbs. of Pork Back Fat. 

First: — Before being made into sausage, the 
back fat must first be dry-salted for two weeks in 
order to get it properly cured and firm. 

Second: — Put the beef into the chopping mach- 
ine and while chopping it add: — 

s lbs. of Salt, 

1 lb. of Fbeezb-Em-Pioklb, 

3 oz. RoBaiine Berliner KonseryirmigB- 

Balze, 
8 oz. of Granulated Sn^ar, 
8 oz. Finely Ground White Pepper, 
8 oz. of Finely Ground Coriander Seed, 
and a very small quantity of Yaouttih- 
Gablio. 

Let the beef cut up about one-half done before 

adding the pork; then let the pork and beef cut 

up some before adding the square cut pieces of 

pork back fat. 

Third: — After the meat is chopped and spiced, 
put it in shallow boxes or pans not over eight 
inches thick, and put it in a good cooler. Keep 
the meat in a cooler for from 4 to 6 days so it is 
thoroughly cured before it is stuffed. 

Fourth: — Stuff in beef round casings and let 
the sausage hang in a dry room at 45 to 55 degrees 
of temperature for a week. 



7i^ 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Fifth:— Give them a cool emoke and they are 
ready for the market. See Zanzibar Liquid Ham 
Smoke, page 91. 

DIRECTIONS FOR MAKING POLISH SAUSAGE. 

Take:— 50 lbs. of Pork Trimmings, 
40 lbs. of Beef Trimmings, 
10 lbs. of Pork Back Fat. 

Before being used in the sausage, the pork back 
fat should be dry-salt cured for at least two weeks 
or it can be cut from dry salt sides. 

First: — Cut up the pork back fat into square 
half inch cubes by hand or with a pork back fat 
cutting machine. 

Second: — Chop the pork trimmings, beef trim- 
mings and pork back fat quite coarse, and while 
being chopped add; — 

3 lbs. of Salt, 

1 lb. of Fbeeze-Eu-Pickle, 

8 oz of Ground Pepper, 

1 tablespoonful of Vaouum-Qablio. 

Third: — After the pork trimmings and pork 
back fat have been chopped, and then mixed with 
the salt, Freeze-Em-Pickle and Tacuum-Garlic, 
stuff into beef round casings. 

Fourth: — After the sausage has been stuffed in- 
to casings place them in the smoke house and thor- 
oughly smoke, or they can be dipped into our 
Zanzibar Liquid Ham Smoke which will give 
them a delicious smoke flavor without the use of 
smoke house or fire. See page 91. This Polish 
Sausage should not be boiled. Rosaline Berliner 
Konservirungs-Salze can be used in Polish Sau- 
sage to give it a bright, red color. 

SWEDISH SAUSAGE. 

Take 60 lbs. of Beef. (Boneless Chucks, Briskets 
and Shank Meat can be used.) 
30 lbs. of Pork Ham Trimmings, 
10 lbs. of Back Fat. 



79 



B. HELLER & CO., CHEMISTS, CHICAGO. 



First: — Before being made into sausage, the 
back fat must first be dry-salted for two weeks 
in order to get it properly cured and firm. 

Second: — Cut up the pork back fat into square 
half -inch cubes by hand or with a pork back fat 
cutting machine. 

Third: — Put the beef and pork on the block 

and when partly or coarsely chopped add the cubes 

of back fat, and when the beef and pork are cut 

fine, the pork back fat should show prominently 

through the meat. While it is being chopped 

add: — 

3 lbs. of Salt, 

2 to 3 oz. of Rosaline Berliner Eonservirnngs- 

Salze, 
8 oz. of the Best Granulated Sagar, 
8 oz. of Finely Ground Pepper. 

Adding two tablespoonfuls of Zanzibar Liquid 
Ham Smoke will give the sausage that spicy 
smoke flavor characteristic of all imported Swed- 
ish Sausage. 

Fourth: — After chopping fine, put the meat in 
a trough and knead it until it is tight and hard. 

Fifth:— Pack the meat tightly in 50 lb. pans or 
boxes which place in a cooler having a temperature 
of about 40 degrees; these pans or boxes should 
be shallow, not over 6 to 8 inches deep, so that 
the meat can be thoroughly chilled through. The 
meat in these pans or boxes should remain in the 
cooler 4 to 6 days before it will be ready to stuff 
into the casings. 

Sixth: — Stuff the sausage into beef middles 
and hang them in a dry room in a temperature of 
about 45 to 55 degrees for two or three weeks. 

Seventh: — ^They can then be smoked, and are 
ready for the market. 

DIRECTIONS FOR MAKING SOUSE. 

First: — Take nicely cleaned pig's feet, pig's 

^■0 



B. HELLER & CO., CHEMISTS, CHICAGO. 



snouts, hocks or ears, and put them m a kettle on 
a stove, or fire or in a steam jacket kettle. 

Second: — Add just enough cold water to entire- 
ly cover them. 

Third: — Boil until the meat can be removed 
from the bones. 

Fourth: — Remove the meat from the bones, 
and put it back into the water in which it was 
boiled; then add to this water enough White 
Wine Vinegar to give it a nice sour taste. The 
quantity of Vinegar will depend upon its strength* 
Be sure to use enough to give it a nice taste. 

Fifth: — Add the following proportions of spice, 
which can be changed to suit the amount of Souse 
you are making. For 100 lbs. of Souse use: — 

2 lbs. of Granulated Sngar, 
1 lb. of Whole Black Pepper, 
20 Bay Leaves broken ap, 
12 Cloves. 

Sixth: — Mix the spice with the meat, and boil 
about 15 minutes; then remove from the fire. Put 
the Souse into square tin pans, and allow it to set 
24 hours before removal. If desired a lemon and 
onion may be cut into small pieces, and mixed in 
the Souse just before putting it in the pans to 
cool; some like this, and some prefer it without 
onion or lemon. Do not use too much lemon as it 
will make the Souse bitter. 

PICKLED PIGS FEET. 

First, cure the feet in brine 100 degrees strong 
from four to five days, using 1 lb. of Freeze-Em- 
Fickle to every 5 gallons of brine. This brine can 
be used over and over again for curing pigs feet 
until it becomes thick from the gluey substance 
in the feet. Sometimes it remains good and can 
be used for a year. After the feet have been cured 
for four or five days cook them as follows: — Make 

8l vi 



B. HELLER & CO., CHEMISTS, CHICAGO. 

a kettle of water boiling hot; then throw the pigs 
feet into it and keep the heat on until the water 
begins to boil; then check the fire or steam, and 
simply let the water simmer just as slowly as you 
possibly can until the feet are nicely cooked. The 
slower they cook, the better, and they ought to 
remain in the hot water for about four hours, when 
cooked at a low temperature. When they are 
cooked through, turn on cold water and let the 
water overflow until all the heat is out of them, 
and nothing but cold water overflows, and then 
let the feet cool well. Split the feet through the 
center and pack them. If they are to be packed 
in tierces and kept on hand for any length of time, 
the vinegar that is put over them should be 60 
grains strong but when they are packed in small 
packages for immediate use 40 grains is strong 
enough. 

MIXED SPICE FOR PICKLED PIGS FEET. 

4 lbs. of Whole Coriander Seed, 

IH lbs of Whole Black Pepper, 

^ lb, of Whole Cloves, 

Vs lb. of Whole Mustard Seeds, 

4 lbs. of Allspice, 

U lb. of Whole SmaU Bed Peppers. 

When packing the feet throw a little of the 

mixed spice over the top of them, also a few bay 

leaves. There are certain seasons of the year 

when pickled pigs feet are in great demand, while 

there are other seasons when they are a slow sale. 

We, therefore, give here a formula for keeping 

pickled pigs feet in vinegar so they can be kept 

for one year if necessary in a perfect condition. 

Salt, cure and boil the pigs feet the same as above 

but instead of boiling them flnished, boil them 

about half through; then split them and put them 

in tierces and fill the tierces with 60 grain vinegar 

82 



B. HELLER & CO., CHEMISTS, CHICAGO. 

and store in cold storage. The 60 grain vinegar 
has a tendency to soften the meat. After they 
have been in this strength of vinegar for any 
length of time, they will become soft just as if they 
were thoroughly cooked, but if it is necessary to 
use them before they are soft, roll them into the 
engine room or in a place where it is very warm, 
and turn the tierces on their end next to the boil- 
er. Keep the top of the barrel covered with 
water, we mean on the top of the head so that the 
head will not dry. The bottom of the barrel will 
not shrink and dry because the vinegar on the in- 
side keeps it moistened, but if the top is not kept 
wet the barrel will shrink and begin to leak. By 
allowing the pigs feet which are packed in strong 
vinegar to remain in a very warm place for a week 
or so, they will become nice and tender; they are 
then to be repacked with 40 grain vinegar in 
small packages for the market. 

VINEGAR PICKLED PIGS TONGUES. 

Take salted Pigs Tongues that have been cured 
for 30 days and scald them in hot water; then re- 
move the skin and gullet. Boil slowly for three 
hours, the slower the better, and cool the same as 
pigs feet. Another way is to take them out of 
the brine and cook them, and then take off the 
skin and gullet after they are cooked. When 
handling large quantities, this latter method will 
not work as well as the first method, because the 
skin will remove much easier while they are hot, 
but those who prefer to do so can cool the tongues, 
pull off the skin and cut off the gullet. Split the 
tongues through the center, pack in vinegar the 
same as pigs feet and spice them in the same 
manner. 

83 



B. HELLER & CO., CHEMISTS. CHICAGO. 

HOW TO GIVE BOILED HAMS A DELICIOUS 
SMOKE FLAVOR. 

It is very often the case that packers do not 
smoke boiled hams long enough to give the meat 
the proper flavor, and sometimes they are not 
smoked at all. In order to give cooked hams a de- 
licious smoke flavor, we manufacture Zanzibar 
Liquid Ham Smoke which is a flavor that can be 
put in the water when the hams are boiled. Zan- 
zibar Liquid Ham Smoke is a liquid made by 
distillation from purely vegetable matter which 
gives meat a most delicious, spicy, sweet hickory 
smoke flavor. Pull information in reference to 
this preparation will be found on page 91. 

TEMPERATURE FOR SCALDING HOGS. 

For scalding hogs the temperature of water 
should be 150 degrees Fahrenheit. Great care 
should be taken not to get the water too hot. A 
temperature above 150 degrees, especially if it 
reaches the boiling point is a great injury to the 
skin and will set the hair. All the dirt and fllth of 
the hog are contained in the outer cuticle, which 
when scraped, should come off with the hair. If 
the water is too hot, this dirt and even the outer 
cuticle itself burns into the skin leaviDg it dis- 
colored and unattractive. When care is taken to 
have the water the correct temperature, the hide 
will be uniform in color and free from all blotches. 



When ordering our goods insist upon having 
the genuine— See that our name, B. HELLER 
& CO. is on every package. Accept no Substitnte. 



84 



B. HELLER & CO., CHEMISTS, CHICAGO. 



F 



reeze-£m 



The Greatest of All Preservatives. Keeps 
chopped beef and all kinds of fresh meat 
fresh without ice. 

We g-uarantee that if Freeze- 
EJni is not found exactly as 
represented, to cheerfully re- 
fund your money. 

We guarantee Freeze-Em 
to be entirely harmless to 
the human system. 

We guarantee that Freeze- 
Em will keep fresh meats 
fresh. It will not make spoiled 
meat good. 

No article ever put before the 
butchers' trade has acquired 
such prestige and given such 
satisfaction, as this remark- 
able preparaton. It is in use all over the 
United States and Canada and many foreign 
countries. Its great prestige has induced 
many worthless imitations of which the 
public should be aware. These imitations 
are in similar packages and often have 
similar names. 

When ordering Freeze-Em specify Freeze- 
Em, Manufactured by B. Heller & Co., 
Chemists, Chicago, and add to your ©rder, 
*'Send no Other." 




5 1b. 

30 lbs. 

60 lbs. 
120 lbs. 
240 lbs. 
360 lbs. 
720 lbs. 



. PRICE L.IST 

bottles per lb. 



1 

2 

1 



Dozen 



Gross 



5-lb. 
5-lb. 
5-lb. 
5-lb. 
6.1b. 
5-lb. 



bott 



es. 



per lb. 
per lb. 
per lb. 
per lb. 
per lb. 
per lb. 



$.50 
.48 
.46 
.44 
.42 
.41 
.40 



85 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Bndolph Gebhard's 

ROSAL.INE BERLINER 
KONSERTIRU1VOS-SAL.ZE. 

Is the only thoroughly reliable coloring 
manufactured for coloring, curing and pre- 
serving Bologna, Frank- 
forts, Summer Sausage, 
etc. It colors cures and 
preserves all at the same 
time, and makes a natural, 
bright, fresh meat color. 
It thickens the albumen in 
the meat, making it like 
jelly. When the meat is 
short and will not bind, it 
will remedy it. Two ounces 
and preserve one hundred 
It produces a more juicy 




will color, cure 
pounds of meat. 



and finer flavored sausage. 

White Berliner KonserTirnngs-Salze. 

This is a most reliable preservative. It 
has been put to the severest tests in all 
climates under all con- 
ditions and is positively 
guaranteed to prevent de- 
composition and fermen- 
tation. It fully conforms 
to all Food I^aw require- 
ments. 

It is especially adapted 
for Pork and Liver Sau- 
sage, Sausage Meat, Dress- 
ed Beef, Pork, Mutton, 
Veal, Game, Poultry, Tenderloins, Fish, 
Oysters, Clams, L/obsters, Shrimp, Lard, 
Sausage Casings, Butter, Oleomargarine, 
Cheese, Salt Codfish, Eggs, Buttermilk, Ice 
Cream, etc. It prevents skippers on meat 
and is guaranteed perfectly harmless and 
not in the least injurious to health. 

price: liisT 

Pat np in one lb. packages, and packed 16, 25 and 50 to 
the case. In quantities less than 150 lbs. either or both 
kinds assorted, per lb. $0.27. In qnantities of 150 Ibe. 
or over, either or both kinds assorted, per lb. $0.24. 




86 



B. HELLER & CO., CHEMISTS, CHICAGO 





1 




a^sflaag 


^H 


€i^@©Ga 


^^ 





Zanzibar Carbon 

The First and Only Original Color for 
Bologna, Frankforts, Smoked Pork Sau- 
sage, Summer Sau- 
sage, Hams, Bacon, 
Dried Beef, etc., to 
which it gives an at- 
tractive smoke ap- 
pearance. 

Zanzibar Carbon 
produces a much finer, richer and better 
fresh smoke color than by coloring in 
the old way by smoking. It answers all 
the requirements of the old and has 
many advantages of its own. 

We guarantee that Zanzibar Carbon 
is non-poisonous; that it does not rub off; 
that it prevents mould on meats and sau- 
sage; that it is the only color that works 
well on Hams and Bacon; that it hardens 
the casings of Bologna and Frankforts; 
that it does not pufi" the casings; that 
it produces an attractive appearance; 
that it will keep off skippers and that it 
prevents shrinkage. 

Be sure to get the genuine Zanzibar 
Carbon, and take no other. 



PBICi: L.IST 

20 oz. cans $0.07^/4 peroz per can $ 1.60 

5 lb. " 90 " lb. " " 4.50 

10 " " 85 " " " " 8.50 

25 " " .80 " " " " W.OO 

50 " '• 70 " " 



" " 35.00 



87 




B. HELLER & CO., CHEMISTS, CHICAGO. 

Bull-Meat Flour 

The greatest blender, binder, flavoring 
and absorbent for Bologna, Frankforts 
and Pork Sausage. 
Your money back if 
it is not the best arti- 
«iin^O#>!^r^^ f>lQ yQ^ have ever 



^ ^^x^^ used. Bull-Meat 
Flour is a pure vege- 
table product which 

gives Bologna and 

Frankforts a rich juicy- 
flavor. It has four times greater asbor- 
bent qualities than any binder known. 
It adds to the meatus nutritive qualities 
and makes it more juicy, digestible and 
appetizing. Bull- Meat Flour does not 
dry and become lumpy, but it is absorbed 
through the meat and blends with it 
like fat, giving it a delicious flavor 
entirely its own. It keeps sausage and 
Frankforts plump and firm, and is the 
only thing that can be used to make 
them taste and look just right. 

Bull-Meat Flour is a non-fermentative 
and sausage made with it will keep longer in 
any climate than without it. It makes a great 
improvement in Pork Sausage. It absorbs the 
grease and when the sausage is fried, it keeps 
all the juice and fat within the meat, creating 
a most delicious flavor. Pork Sausage made 
with it can be eaten and relished by people 
who cannot eat pork in any other way. 

PRICE L.IST 

50 lb. Drums at |.OBi^ per lb. 

100 lb. Drums " .05 " " 

275 lb. Drums " .04 " " 



88 



B. HELLER & CO., CHEMISTS, CHICAGO. 




£h^£k Antiseptic l¥ash- 
^J^^^^^ ing Compound 

For washing and purifying barrels, 
vats and all kinds of packing house 
utensils and for all 
purposes where a 
washing and antisep- 
tic agent is necessary. 
The most perfect 
cleansing ageni 
known. This article 
will be found inval- 
uable as a sterilizing 
agent in washing and cleansing all uten- 
sils used in packing houses, sausage 
kitchens and meat markets. It keeps 
everything in connection with meat clean 
and free from bad odors, and will con- 
sequently keep the meat fresh and sweet. 

Barrels and vats in which hams, bacon 
and corned beef are cured become pickle- 
soaked and when the barrels and vats are 
refilled, this old brine oozes from the pores 
of the wood and affects the new brine which 
very often spoils the meat. Ozo destroys 
germs which adhere to barrels and vats, and 
therefore prevents the new brine from spoil- 
ing*. It is absolutely harmless and keeps 
everything with which it conies in contact 
clean and sweet. 



PRICE lilST 



5 


lb. 


Boxes 


10 




Boxes 


25 




Kegs 


BO 




Kegs 


100 




Kegs 


SOO 




Bbls. 



$0.10 per lb. 
.09 " " 
.08 " " 
.07H " " 

.*06 '* " 



89 



B. HELLER & CO., CHEMISTS, CHICAGO. 

Vacuum-Oarlic 




iHUUR&CO^ 

yACUUM 
CAJIUS 



i 



Garlic in a powder form made of the best 
selected Garlic. The garlic is first peeled, then 
evaporated and dried in 
a vacuum, a process which 
saves all the free oil and 
natural flavor. It is then 
pulverized and pre- 
pared for use by our new 
and original method. 
Fresh Garlic contains a 
free acid causing the un- 
pleasant aftertaste and 
offensive breath follow- 
ing its use. We neutralize this acid, there- 
fore Vacuum-Garlic is more healthful, more 
desirable in flavor and leaves the breath free 
from all disagreeable odors, Vacuum-Garlic 
has many advantages which cannot fail to 
increase the trade of all butchers and sausage 
manufacturers. It is an impalpable powder 
and therefore readily distributes its minute 
particles throughout the sausage. It is a 
non-fermentative and therefore prevents the 
formation of gases in the sausage. Vacuum- 
Garlic will keep in any climate without spoil- 
ing or deteriorating in value or strength of 
flavor. It is more economical than fresh 
and is always ready for immediate 

PRICE I^IST 

cans 1.35 per lb. 

cans .30 

cans .29 

cane 28 

cans ,27 

kegs 26 

Barrel Lots, 25 



Ga 

use 


rlic 


1 


lb. 


5 


lb. 


10 


lb. 


25 


lb. 


50 


lb. 


100 


lb. 



90 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Zanzibar I^iqaid Ham 
Smoke 

We manufacture Zanzibar Lianid Ham Smoke 
for smoking Hams without smoke-house or 
lire. It imparts a deli- 
cious sweet smoke flavor 
which is more palatable 
and far better than can be 
secured by hickory smoke 
with a Are. Zanzibar- 
Liqaid Ham Smoke pro- 
duces a rich, natural 
smoke color, prevents mold 
and skippers, does not 
rub off and is easy to use. 
It should always be used 
for smoking Hams, Shoul- 
ders, Bacon, Dried Beef, 
Bologna, Fish, etc. 

Zanzibar Liqnid Ham 
Smoke is a pure veget- 
able preparation made 
by distillation, and it is 
guaranteed that it does not contain anything 
except products manufactured from vegetable 
matter. It contains the same flavor as regular 
hickory and hard maple smoke, but differs en- 
tirely from hickory and maple smoke produced 
by fire in a smoke-house, or in any other way. 
All the objectionable properties of the smoke 
are entirely removed by our special process. 
With Zanzibar Liquid Ham Smoke the meat 
can be smoked and prepared in fifteen minutes; 
while smoking in a smoke-house sometimes 
requires from five to ten days. Zanzibar Liquid 
Ham Smoke will also deliciously flavor un- 
smoked boiled Hams and cooked Corned Beef 
by simply adding the Liquid Ham Smoke to 
the cooking water, and a fine smoke flavor 
can be given to Hams and Corned Beef by 
mixing the Liquid Ham Smoke with the brine 
in each tierce of meat when it is being packed 
for curing. 

Quart Bottle - 75 cents 




91 



B. HELLER & CO., CHEMISTS, CHICAGO. 



liard Purifier 

Purifies^ l¥hitens» Hardens 
and Preserves 

L.ARD, TAL.1.0W 
and STEARIN 

The only Purifier made that whitens, 
hardens and preserves !Lard and Tal- 
loir without imparting 
any foreign taste or flavor 
to it. By its use more 
Talloir may be added 
to the liard, as it re- 
moves the Talloiv odor 
and neutralizes the free 
fatty acids, thereby pre- 
venting rancidity. It 
hardens L<ard so that the oil does not 
separate from the stearin during hot 
weather and does not destroy the natural 
grain and sweet lard flavor. We pos- 
itively guarantee this !Lard and Tal- 
low Purifier to do all that we claim 
for it. This Purifier is the result of 
many years' practical experience in the 
refining of I^ard and Talloir. Where 
used it will do the work every time and 
will give the best of satisfaction. 




PRI€£ lilST 



15 lb. Box 



25 

SO 

100 

150 

100 



Box 

Box 

Lots 

Lots 

Lots and over 



9.33 per lb. 
.83 ■ 
.32!/s 
.32 
.31 
.30 



92 



B. HELLER & CO., CHEMISTS, CHICAGO. 

TJ ydroiMeters 

Salometers 

Many butchers are in the habit of guess- 
ing at the quantity of salt used for 
^ making the brine; others float 
an egg or potato to test its 
strength. All of these methods 
are very unsatisfactory for test- 
ing the strength of brine. One 
egg will swim in brine where 
other eggs will sink in it, as it 
all depends upon the age of the 
eggs. For the benefit of all of 
our customers, we sell a 

HTDROinETER 

For Testing the Strength of Brine« 

and our price is only $0.50. 
These Hydrometers are all test- 
ed in our laboratory before ship- 
ment, and have our certificate 
upon them as to their correct- 
ness. It is as important to know 
that your Hydrometer is correct 
as it is to have one at all, and 
therefore, butchers should buy 
only absolutely correct ones. 
Testing brine with a Hydrometer 
is the only way to tell its strength 

accurately, and we advise all butchers 

to use one. 

Price Each $^.50 

93 



B. HELLER & CO., CHEMISTS, CHICAGO. 




lXej¥ Boilings 
THERMOIVIETER 



We here illustrate a thermom- 
eter especially adapted for 
boiling Bologna, Frankforts, 
Hams, etc. These thermom- 
eters are well protected and 
are adapted in every way for 
their special purpose. The 
scale is in large plain figures, 
and the instrument complete 
is about eighteen inches long. 
It is very necessary for every 
man who cooks meats to use 
a thermometer, and when the 
temperature is kept the proper 
degree in boiling Bologna, 
Hams, etc., with the aid of 
this boiling thermometer, 
hundreds of dollars can be 
saved. In fact, all meats re- 
quiring boiling cannot be 
properly cooked except with 
the aid of a thermometer. 
We send a circular with each 
of these thermometers 
which gives full instructions 
in regard to boiling meats and 
sausage of all kinds. 

Price Each, $ 1.40 

** PerDo^en, J5.00 



94 



B. HELLER & CO., CHEMISTS, CHICAGO. 



Rubber Cai^^e lUeat 
Testing 
TbermoMieter 



We illustrate here our 
Meat Testing Thermom- 
eter. It should be used 
by every curer of meat. 
It is always essential to 
take the temperature of 
the inner portion of 
hams, shoulders, etc., to 
see that they are proper- 
ly chilled before curing. 
Very often a chill room 
is sufficiently cool, but a 
test of the meat will 
prove that it has not 
been chilled to the cen- 
ter. This thermometer 
is five inches long and 
has a plain scale to read, 
being graduated from lo 
degrees to no degrees 
above zero. We also 
make this Thermometer 
mounted in a gold plat- 
ed case with chain and 
pin attached with which 
to fasten it to the vest 
pocket so that it cannot 
drop out and break. 

Price Each 
Rubber Case - - - $J.25 
Gold Plated Case - - J^ 

95 



8LP 6 ]yU4 
B. HELLER & CO., CHEMISTS, CHICAGO. 



Cold Storag^e 
THERMOMETER 



We illustrate here a 
thermometer especially 
adapted for packing 
house cellars. The tube 
has an angle protection 
and both the scale and 
figures have been made 
especially plain, heavy 
and large so that the 
degree of temperature 
can be seen at a distance. 



io||io 



80 
TO 



This 

THERMOMETER 

Id Tfv^elTe Inches liong 

and is graduated from 
20 degrees below zero 
to 80 degrees above. It 
is a strong instrument 
and we guarantee that 
it will give perfect satis- 
faction. 



Price Each $J.40 

Price Per Dozen J5.00 



96 



™' 



